Jodi Jackson’s Hollywood

Feb 1, 2013

Ed Levy of Bow and Truss promised me a treat by hooking me up for dinner at The Federal. What he didn’t tell me was that the treat was to not only my palate but also my eyes. All these beautiful young spirited NOHO people. So much excitement under one roof, I walked in and the place was filled with the aroma of wonderful food and the atmosphere was absolutely electric!

The Federal is the one of the best gems here in the artsy NOHO district; it really holds its own to the other restaurants popping up. It’s got an old Chicago or San Francisco saloon type vibe. Like Mickey Cohen or Bugsy Siegel could be sitting in the booth next to you, after all they have curtains that close at every booth. With its large leather bar, kind of like Board Walk Empire meets modern day chic, this place holds lots of intrigue. It is the oldest standing structure in the San Fernando Valley, and in the 1960’s was Kennedy headquarters for the presidential election.

The lighting is good for all, it’s comfortable and looks cool, a nice evenly lit bar with that beautiful soft amber glow that makes everyone look younger. The ceiling has a very large picture frames in gold. The brick walls add to the grace, charm and overall grandeur of this building. They have flat screen TV’s for sports events as well. The night I was there the bar area was very happening. The upstairs area has local bands playing, and the line to get up there was long, and the people very happening.

Here’s what I tried:

Pass Arounds:
Smoked Trout, pesto toast, pickled red onion, hard boiled egg, the presentation on this menu item is stupendous, the trout is so great, and the accompaniments are just perfect.
Crab-n-corn Fondue, with seasonal vegetables and house made crackers. It is served with zucchini, and tomatoes. The fondue has a very nice cheesy flavor, and is wonderful with the crab, a very fun way to do a fondue.

Curry Cauliflower, fried, with lemon aioli. This is so fresh healthy and fantastic, a great way to eat cauliflower.
Fed Chop Salad, treviso, iceberg, tomato, cucumber, pepperoncini, garbanzo bean, manchego cheese, oregano and lemon. A great take on an old stand by, really good salad. I could see many of the nearby studios ordering this for lunch take out.

Fried Brussel Sprout Salad, crispy red onions, goat cheese, baked apples, balsamic reduction. This dish is wonderful.

Soups:
Tomato Basil, very savory, nice tomato flavor.
Summer Grilled Corn Chowder, great homey flavor.

Sides:
House Fries, herbs, parmesan and garlic with truffle salt. Very rich, fantastic truffle flavor.
Maple-Glazed Sweet Potato Tots, I loved the idea of these sweet potato tots, and have never seen them done this way.
Bacon Brussel Sprouts, smoked goat cheese, once again a great way to treat brussel sprouts.
Skillet- Sautéed mushrooms, such great mushroom flavor and lots of different types of mushrooms.

Burgers:
The Federal, garlic chips, smoked cheddar, Bibb lettuce, balsamic onion. Very unique and different, I liked this burger the best.
OMH (oh! my habanero), pepper jack cheese, pickled habanera, avocado, and cayenne crispy onions, really flavorful, packs a serious punch. My producer said it was delicious…just too hot for me.
Greco, lamb, feta, parsley, tomato, olive, and tzatiki. Loved this surprise burger, very Mediterranean.

Mains:
Ipa Braised Short Ribs, melted leeks, hulk smash potatoes, big bold flavor, and the leeks added a nice touch as well.
Grilled Swordfish, forbidden rice, Swiss chard, sherry braised shallot sauce. The rice is very unique and very good, the sauce is kind of sweet, and the fish was nicely prepared.

Ox Tail, braised garlic kale, mash, and jus. I would only order this if you have eaten Oxtails before, not for the meek or finikey. Very bold flavor.

Dogs and Sammies:
Vegan Wenna, spicy chipotle dog, avocado, tropical fruit salsa, and cilantro cream. They claim the one is a popular item for Vegan folks. I would have to say two big thumbs up. It is rich and filling, with so much great guacamole flavor that you’ll never know that it’s healthy for you!

The Angry Chicken Sammie, fried chicken breast, wing sauce, blue cheese, arugula pepperjack, served with coconut ranch. Kind of like wings, but classier.

Wines:
White Riff Pinot Grigio Venezia, this wine worked great with the smoked trout plate, with its nice drinkable fruit essence.

Mac Murray Pinot Grigio, Sonoma Coast, CA. I like this wine with the corn chowder; it added a whole new dimension of flavor to this soup.
Sean Minor Chardonnay, Central Coast, CA. Loved this wine with most of the pass arounds.

Sonoma Cutrer Chardonnay, Russian River, CA. This wine is very elegant and was terrific with the swordfish.
Greg La Foliel’I’E Pinot Noir, Sonoma Coast, CA. The perfect grape, perfection in a glass, great with the angry chicken sammie.

Au Bon Climat Pinot Noir, Santa Barbara, CA. Really terrific with both brussel sprouts dishes.
Rosenblum Zinfandel, Paso Robles, CA. For me I loved this wine with the Greco burger; it gave this dish an extra exclamation mark.
Quivire Zinfandel, Dry Creek Valley, CA. This hearty zinfandel added a wonderful nuance to the tasty short rib dish, as well as the oxtails, and of course all of the burgers.

Desserts:
The deserts were obscene: The Elvis Pie, with its rich creamy smooth peanut butter and banana inside, was like a big explosion in my mouth.

The Red Velvet Cake, had a chocolate crust with luscious velvet cake and a cream filling in between. This is sumptuous and velvety smooth, ripe with great chocolate flavors.

So unique, so special, this place is a stand out. There are so many subtle nuances, you won’t even be able to pin point why you are so happy being here. Maybe one reason was my fantastic server Katie, who landed in Los Angeles from Chicago. She has a very L.A. story, she is an actress and her husband is a writer and has been with The Federal since they opened in February 2 years ago. Katie made my experience extra special, with her knowledge of food and wine and fun personality; I just would not have wanted anyone else! Chef Shawn from Manhattan was also very helpful, and fired up some amazing grub for my gastronomic pleasure.

So take a stroll in the NoHo Arts District, check out the music, the art and the entertainment, on the street or all under one roof at The Federal. Ignite your palate here, you will be happy that this kind of place exists so close to home.

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The Federal bar
5303 Lankershim Blvd.
Los Angeles, CA 91601
(818) 980-2555

www.Thefederalbar.com

January 22, and January 23, 2013:

After my dinner disaster at the Ranch, I went back to my room, but was very happy to hear the roar of live music coming from the bar across the street…Thank God! Jadin, owner and bartender was very accommodating, he gave me some extra wine samples and told me to come by before leaving town the following day and he would give me some lunch to go. The music was very fun, the people even more fun. Lots of locals getting happy. Jadin from what I heard is a very nice man and is very involved in his community through sports programs. Honestly, I was just happy to be amongst people who had personality unlike the previous location. This bar saved my night!!

This is what I tried:

Sandwiches
Chicken Pesto – So delicious and juicy.

Chipotle Pulled Pork – Wow, this one is a real winner. So meaty and great flavor, another perfect sandwich. Their fries are made with curry powder, which bursts through and makes for fantastic flavor. Their coleslaw is a real treat as well. Thank you Jadin!!!

Wrec Room Sports Grill
219 E. Matilija Street
Ojai, CA

Jan. 22, 2013

I guess I should have taken a clue about this place from my first phone call; the person who answered the phone was very rude. I asked her to leave a message for the owner and she said she did not know where he is and would not know how to find him, how do you say cold and unhelpful? When I spoke with the owner David, he made up for my first bad impression by telling me to come on in, he would let me try what ever I wanted and pair wines with dinner my items. When I arrived the staff was very aloof, I asked if they knew about my tasting and could I say hi to the owner David. David was nowhere to be found, and the staff seemed unimpressed with my showing up. I say this because usually staff and owner try and put their best forward when someone is writing a review about your place…usually!

My waitress was cordial, but any detailed questions she referred to The Ranch House’s sommelier Michael. Michael was very knowledgeable, having worked there for 32 years. To my surprise my wine pairing was not included, as well as I had very limited food tasting. So, no David, and no preplanned food and wine pairing. As I have discussed before it is very hard for me to taste food without getting all the nuances from a great glass of wine. I did manage to order 3 wines, that I had to pay for, and the third wine Michael said he would never pair that one with my salmon, wow, how do you say opinionated.

There is big history here, but it seemed like trying to get any information about it was like pulling teeth. I did manage to find out that the previous owner put the The Ranch House in their will to the current owner David, who started many years ago their as a busboy. Maybe because most of the staff has worked here for so many years they are just bored, and mask their boredom with their snobby, lackadaisical attitude.

Here’s what I tried:

Appetizers
Snow Crab Cakes – Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked – lime zest cream.
Shrimp Remoulade – Large prawns served chilled with a sauce made of green onions, celery, cilantro, Dijon mustard and olive oil.
Entrees
Salmon Special
Ribs Special

The only food that I can really comment on her was their wild rack of boar. This was beyond great. If you combined baby back ribs with rack of lamb this is what it would taste like, but with no BBQ sauce, very lively, and very tasty. I asked for the desert to go, and asked my wait person to separate the ice cream out of the equation, when I got back to my hotel there was no desert just melted ice cream, so much for listening. My recommendation would be, I would only come back here for this dish, and would be very prepared that the only warmth you would get out of this place was from the heat lamps. Really no body ever said good-bye to me when I was leaving, this was by far the loneliest dinner I have ever had.

The Ranch House
102 Besant Rd
Ojai, CA 93023
(805) 646-2360

Dinner at Osteria Monte Grappa – Jan. 22, 2013

Tammy, the owner, prides herself on being a mother, a wife, and a terrific business – women. She and her husband Stephano have successful managed to do everything with finesse and have one of the best restaurants in Ojai for the last three and a half years. Stephano follows traditional Italian Osteria cuisine very closely. And his brother Pietro also works at Pane Vino, and is a great chef as well. With all locally farmed produce in addition to a delectable assortment of Italian products, everything here is remarkable…by far, the best freshest Italian food ever!

The atmosphere is very clean and crisp, with an authentic Italian feel. The nicely appointed interior, lends itself to a modern Italian Café. You could be in Milan, or Lucca, you get the feeling that you just got off the plane.

Here’s what I tried:
Antipasta:
Crostini Campo Croce – Toasted bread topped with assorted mushrooms sautéed in olive oil and garlic, drizzled with truffle olive oil. The mushrooms are so evenly cooked and the flavor is full of mushroom goodness.
Pastasciutta:
Linguini Con Vongole – Long flat pasta tossed in olive oil, light red pepper flakes and garlic with manila clams, sprinkled with Italian flat leaf parsley. The seafood here is very fresh, and everything I tried was cooked to perfection, including these divine clams.
Bavattine Alla Maritima – Long flat pasts tossed with seafood and shellfish in a brandy-cream sauce with ripe tomato and arugula. The Salmon in this dish was like butter, accompanied by a nice brandy-cream essence. Both my linguine vengole and my seafood pasta were so fresh it seemed like the clams, mussels and fish just swam onto my plate.
Secondi:
Melanzane Alle Mure – Grilled eggplant topped with tomato sauce and smoked mozzarella, served with grilled polenta and a side of sautéed fresh organic greens. The eggplant has a very smokey robust flavor, and the polenta tends to soften this whole experience.
Speciali Del Giorno – Antipasta and Insalate:
Fresche – Half dozen oysters served on the half shell, what a lovely way to start my meal, these are astonishing.
Pasta Freche:
Ravioli Alla Salvia – Fresh homemade winter squash & ricotta cheese filled rotondi Verdi alla zucca, topped with browned butter, sage, grated cheese and a splash of tomato sauce. This was my favorite dish. The pasta chef comes in every morning very early to roll out his dough. This ravioli is proof that he really knows his stuff. The sauces on here were so spectacular, and it is all finished off in one luscious package, and did I mention the great presentation.
Pesce Fresco Del Giorno:
Capesante Fresche Alla Lombarada – Seared wild northeastern diver scallops, saffron risotto and a side of sautéed crisp organic greens & vegetables. The scallops are cooked through but moist and tender, with a nice seared crust. The saffron alone has much to be celebrated, but with the scallops and vegetables, it really completes this nice array of flavors.
Specialita’ De Carne:
Pollo Ruspante Alla Possagnota – Free range Rocky Jr. chicken, cut up and roasted in white wine, lemon, rosemary and fresh tomatoes, served over grana cheese, soft polenta and a side of sautéed organic greens and vegetables. This would be a Nonna, or grandmother dish. Something you would crave, that would remind you of home. Comfort food at its Italian best!

Osteria Monte Grappa:
Blanco (Whites)
Chardonnay, Della Casa, your basic house Chardonnay, went very well with all of my fish dishes.
Pinot Grigio, Della Casa, nicely blended, was good with the clams and the pasta dishes.
Sauvignon Blanc, Casa Baranca (Local Winery) Went great with the mushroom crostini.
White – 4 (White Blend) Virginia Robles, Paso Roble, and this one was a keeper with the chicken dish.

Tammy and Stephano have another location near by, La Fonte, it is a more casual dining place. La Fonte is only open for special events and Sunday brunch. I stopped by there just to see the place, and loved its very homey out door patio. Next time I am in Ojai I will have to check their sister restaurant out.

Tammy ,above all, likes to keep her employees happy and have fun. She told me at the end of every night, her and her staff turn the music up and dance around the restaurant. You can tell that there is a lot of love here, as well as a great appreciation for fine Italian food. Everything here is one big happy family, you, your food, your drink, and always with the customers satisfaction in mind. This lunch was a huge hit with me!

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Osteria Monte Grappa
242 East Ojai Ave. Downtown Ojai, CA
(805) 640- 6767

January 21, 2013:

I am all about the back-story. I love hearing about people’s journey, I feel it makes my life richer. This story is one of human kindness, being of service, and giving back. If you have ever known someone who is constantly giving, then you know what kind of person I’m talking about; a walking, breathing angel! This is what I would aspire to be on any given day. Kathy the owner of The Lavender Inn in Ojai is all that and more.

We sat down a few weeks ago and she told me about the event that she has at her Inn. A couple of times a year she hosts a 3-day retreat for women who have cancer, called INN-courage. It is designed to empower women going through chemotherapy, and to bring about a sisterhood with others going through the same thing. Most of the women attending are not able to afford any spa services, and have very little medical benefits. Kathy provides spa services as well as hair and makeup and wigs. All of these services, including, staying at the Inn and even meals are free, and offered as a gift by Kathy’s kindness and generosity. Most business owners are not this generous, but Kathy believes that this is her life calling. The day I got there one of these retreats had just ended. What can I say about Kathy, all things at the Inn reflect her joyous caring nature, and everything is seen through real rose-colored glasses. If you want any of this to rub off on you then high tail it to this glorious bed and breakfast in the heart of Ojai….now!

The Lavender Inn is a historic bed and breakfast and was built in 1874. They have an on-site day spa; host customized Ojai weddings, offer cooking classes, and participate in the Clean The World program. It also has garden celebrations and can accommodate honeymoons and baby moons. The amenities include: Ojai Culinary School, complimentary wine and cheese daily from 5-6PM, guest computers, Wi-Fi, library and entertainment, cozy robes and Ojai athletic club passes.

The rooms are so sweet, everyone different, mine was called The Romantic Suite, and it lived up to its name. It was kind of shabby chic, with some nice crafty twists. It features a king iron bed, blending antiques with a modern flair. It boosts an East facing balcony to watch the sunrise, looking the backside of the Ojai arcade, all with a private bath. A hand-stenciled chandelier adorns the bathroom wall, and a fun collage over the bed. They have flat screen TV’s with direct TV, but all in all the room is very spacious and quiet.

The rescue cat “Hope” is so perfectly named, this Inn is all about hope, given to all who arrive. The spirit of love and giving is all around and when you leave, your attitude has been fully adjusted, and you are reborn. Kathy is so amazing; her giving back and humanitarian efforts are so commendable.

They serve a great breakfast, which changes everyday. This incredible homemade bounty is served buffet style. You can eat in the Dining Room with seating inside, on the Veranda, or privately under the arbor. The day I was there this is what they served: Polenta casserole with broccoli, tomato, leek, basil, soy chorizo and asiago cheese. Pesto parsley & chive potato pancakes. Pineapple-chicken sausage, with Spanish onion and basil. Buttermilk biscuits with parmesan and rosemary. Ocean ranch organic locally made lemon blue granola. Fresh orange juice, seasonal fruit, freshly baked items, locally roasted coffee, granola, yogurt, and a frittata, strata, or other hot entree are served daily. Herbs and vegetables are picked daily from their organic herb garden. Everything coming out of their kitchen is amazing!

So if you want to be in the lap of luxury and have spiritual fulfillment at the same time, The Lavender Inn is just what the doctor ordered.

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Lavender Inn
210 E Matilija St
Ojai, CA 93023
(805) 646-6635
www.lavenderinn.com

Suzanne’s Cuisine:

Everyone is talking about this restaurant. When you ask any local or worker bee they will tell you to try Suzanne’s. All this hype…how could something be this good? Well after I sat down and experiencing their unbridled hospitality and great food, I understand why. The whole place is warm and fuzzy with the dining room, the lights and the nicely heated patio. My table was right next to the roaring real fireplace, just one more reason to go to Suzanne’s. It has great food, romantic atmosphere, pleasant wait staff, and more.
The restaurant is set back and once was a house, but since then has been turned into this gallant dining establishment.

Here’s what I tried:

Appetizers:
Seasonal Soup – butternut squash. This is a very heart warming soup, good texture and flavor.

Eggplant tart – roasted eggplant with tomatoes and goat cheese. My business associate Howie Rosen lives in Ojai and raves about Suzanne’s, and especially this tart. Well Howie was right, there is so much complexity going on here, it is a real party in my mouth. Steamed mussels or clams – steamed Provencal style. These clams are so evenly cooked, what can you say about perfection other than, don’t mess with it!!

Homemade shrimp dumplings with two dripping sauces and edamame salad. Something you would order at a dim-sum restaurant, right! At Suzanne’s you can get excellent quality exotic food items as well. Nice big dumplings, truly unique and lots of shrimp flavor

Salads:
Caesar salad with garlic croutons. Very refreshing, crisp and lovely, one of the best Caesars ever.

Baby spinach salad with Ojai oranges seasoned pistachios and French feta cheese. Very healthy and nicely mixed ingredients with a great tangy finish.

Pasta & Entrees:
Fettuccini with portabella mushrooms, asparagus, sun-dried tomatoes, arugula and a goat cheese truffle cream sauce. OMG this one is like tasting heaven, so rich and pure, a remarkable achievement.

Tender calf’s liver with sautéed onion and pasilla chili’s. Only if you like calf’s liver would I order this one.

Jumbo Shrimp slow-cooked in garlic chili butter. It is so hard for me to even review any of this, because everything is so fantastic. Perfectly balanced, and beautiful presentation.

Grilled loin lamb chops with fresh rosemary demi-glace sauce. Perfect blending of sauce and meat, and the lamb is cooked rare and yummy.

Prime New York Steak with garlic herb butter. OK I give up, hands down the best Steak ever!!

Desserts:
Warm Chocolate Tart with White Coffee Sauce. Just the right amount, and right way to complete this marvelous experience.

Wine:
Barone Fini Pinot Grigio, Doc Valdadige 2009 – soft, round fruit fills the mouth with freshly juicy flavors in this crisp, dry wine from northern Italy. Great with both salads as well as the Shrimp Dumplings.
Letitia Estate Chardonnay, Arroyo Grande Valley 2009 – flavors of lemon drop, ripe pear and crisp green apple: elegant oak and bright acidity; flavored mineral finish. Very good with the squash soup, as well as the shrimp entrée.
Paul Jaboulet Aine Rose, “Parallele 45” Cotes du Rhone , France 2011 – 50% Grenache, 40% cinsault & 10% syrah; this racy rose has some serious weight on the palate; dry, yet fresh fruit with a touch of creaminess and red summer berry; strawberry, spice and citrus zest. This wine went very well with the eggplant tart.
Pine Ridge Chenin Blanc & Viognier Blend, California 2011 – bursting with flavors of citrus, apples and peach; 79% chenin blanc 21% viognier; 91 pts Robert Parker. This wine accompanied the pasta nicely.
Daniel Gehrs Cabernet, Central Coast 2010 – black currant, blackberry and cassis; well-integrated tannis create a dry, yet silky wine with a long finish. Of course went great with the prime New York steak.
Justin Vineyards & Winery Cabernet, Paso Robles 2010 – sweet black and red fruits; blackberry, raspberry and fig mingle with caramel and vanilla, soft and dry. This too was fantastic with the steak.
Kunde Estate Merlot, Sonoma Valley 2006 – full-bodied merlot with great depth and expression; blackberry, cassis, herbs, chocolate and cedar notes stand out on the palate, lively but elegant tannins. Had to try this one with the calf’s liver.
Ojai Vineyard Syrah, Roll Ranch 2007 – offers the most – easy going accessibility along with a big, velvety, opulent texture; beautiful dark fruit including blackberry and blueberry fruit; this savory and rich syrah is at once both supple and sturdy. Lamb, lamb, lamb in all of its glory, a must try!
Nino Franco, Rustico Prosecco Docg, Valdobbiadene, Italy – an outstanding wine of exceptional complexity and character; rather exuberant yet steely; white peaches, crushed rocks, smoke and flowers are some of the nuances; a rich, texture finish rounds things out nicely; 90 pts Robert Parker. Managed nicely with the desert.

I met Suzanne at the very end and her words were so welcoming and inviting. She told me her story of wanting to try the restaurant business for just 5 years, that was 15 years ago. Suzanne is 71 years young; she has more energy then anyone half her age… she’s on her second F150 truck! to look at her you would never think she would be a truck driver. She manages to spend half of the week in her Los Angeles home with her UCLA professor husband and the other half running her very successful restaurant. She does have help from her daughter Sandra, who was only going to help out her Mom’s restaurant temporarily, she has never left. Sandra and her family live next door to the restaurant, so she is very hands on.

How could you go wrong, the atmosphere is charming, the ingredients local and fresh, but the real story here is about a loving close knit family, who have created a wonderland of enjoyment. So now if anyone asks me where to go in Ojai, I will say I was bathed in glorious cuisine at Suzanne’s, and you too should jump into this well of goodness.

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Suzanne’s Cuisine
suzannescuisine.com
(805) 640-1961
502 W Ojai Ave, Ojai, CA

The Blue Iguana:

This property is very appropriate for the area, it’s bathed in warmth and light, and boasts a nice South Western feel.My room was very private, with its own gate, once inside, you really could be anywhere in the world. Peaceful and appointed with great amenities, the only thing urgent here is relaxation. Outside of the gate are very fun little niches, with some amazing mosaic art, and fine brass sculptures. My favorites were the Iguana’s by the entrance to the hot tub, kind of scary but fun.

The property was designed and built by Marc Whitman of Whitman Design Build (www.whitman-architect.com). Marc and Julia are the proprietors of The Emerald Iguana properties. With its reminiscent style of historic Mexico, the property has the feel of a quaint Mexican village. It features many courtyards, balconies, patios and garden areas. The initial property was opened about 15 years ago but has had many additions and upgrades since that time and has all the necessary features to make this hotel well worth the trip.

The accommodations are so special. The Blue Iguana offers all-inclusive Romantic Getaway Packages, as well as, exceptional Corporate and Extended-Stay rates. Dogs are allowed upon approval. They do a lovely simple breakfast everyday for hotel guests. Complimentary Wireless DSL Internet Access in every room, and some suites have fully-equipped kitchens. There is hand-chosen furniture and accessories as well as original artworks from some of Ojai’s most renowned artists.

Their sister property Emerald Iguana Inn of Ojai is closer into town. Owner Julia Whitman has promised me another stay there in a few weeks, so stay tuned for that review. I highly recommend this hotel, it really has everything you would desire, with all of its very thoughtful and sweet touches. The Blue Iguana Inn is two minutes to the Ojai village and 12 minutes to the Pacific Ocean. The Blue setting is the ideal answer for everyone who seeks affordable richness with an artful flair.

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Blue Iguana Inn of Ojai
11794 N. Ventura Ave.
Ojai, CA. 93023
http://iguanainnsofojai.com/

Sunday, January 20, 2013

I first went to the Pinot Noir seminar, at Fess Parker’s Doubletree Resort in Santa Barbara. The San Miguel Room hosted a seminar and tasting called “Exploring Pinot Noir – The Power of Three”. The three winemakers, from three different vineyards, who have produced the three distinct Santa Rita Hills Pinot Noirs were the panelists. To feel and taste these 3 different wines was very enlightening, especially hearing the stories from the wine makers themselves. They explored the trio of California’s most beautiful Pinots and how they express themselves differently. Lots of love and perfection went into these 3 wines, and they were all fantastic. Many elements are at play for these artists, including cooperage, fluctuations of maceration times as well as terroir among others. Really worth exploring and tasting.

Featured Wineries: Flying Goat Cellars, Foley Estates Vineyard & Winery & Melville Winery

After being able to taste the best Pinot’s in the region I am off to the classic, where food and wine are abundant and delicious.

Here are all the participants:
Restaurants & Food Purveyors:
Acqua Panna ~ S. Pellegrino, Blush Restaurant & Lounge, Butler Event Center, Butterfly Brittle, Cabot Creamery, Carlsbad Aquafarm, Casa Blanca Restaurant, Cupcakes in Wonderland, Enterprise Fish Co., Georgia’s Smokehouse, Kerrygold Irish Dairy, Olivos del Mar, Marmalade Cafe & Catering Co., Nan’s Gourmet Good Pastamore, Santa Ynez Olive Oil Company.

Participating Wineries:
Grassini Family Vineyards, HammerSky Vineyards, Honig Vineyards & Winery, Lancaster Estate, LinCourt, Lone Madrone, Madrona Vineyards, Medlock Ames Winery, Melville Winery, Michael-David Winery, Miner Family Winery, Qupé, Roth Estate Winery, Roxo Port Cellars, Saddleback Cellars, Silver Oak Cellars, Somerston Wine Co., Starlane Vineyards, Summit Lake Vineyards, Tablas Creek, Tercero Wines, Three Rivers Winery, Twomey Cellars, Viansa Winery & Marketplace, Ahnfeldt Winery, Ampelos Cellars, Au Bon Climat, Bernardus Winery, Bianchi Winery, Bouchaine Vineyards, Bridlewood Estate Winery, Ceja Vineyards, Chalk Hill, Daou Vineyard, Dierberg Vineyard, Duck Pond Cellars, Epiphany Cellars, Fess Parker Winery & Vineyard, Flying Goat Cellars, Foley Estates Vineyard & Winery, Fritz Winery.

The wines were all amazing, and the food went nicely with all of the wines. I might add that some of these wines were very expensive, so it was definitely worth the price of admission. The Fess Parker is a Hilton Resort and a minute away from the beach, so that too is enticing. They also do some other wine events during the year, another in Santa Barbara, and in Dana Point. Really, buy your tickets now and enjoy these tastings, you will be so happy you did!

California Wine Festival – Winter Wine Classic – 2013
californiawinefestival.com/eventschedule.html

January 21, 2013

Just imagine that all your dreams came true one particular day, well that is what happened to me when I had Sunday brunch at Casa Blanca. I set up my tasting prior, but really had no idea how my day would turn out, and oh silly me, I called and asked the restaurant if they had flat screen TV’s to watch sports. Turns out they have 7 flat screens, and they are everywhere!

I love a good margarita with chips and salsa while I am watching a sporting event. Here, with over 75 different Tequilas, and a packed menu, the football game played second fiddle to this marvelous Mexican cuisine. Don’t get me wrong; my spectacular San Francisco 49ers were playing their last playoff game to become super bowl bound, so seeing this game was very important. And might I add that Santa Barbara has a huge San Francisco 49ers fan base. So here I am doing an official tasting when everyone around me is screaming and yelling at the TV’s trying to get San Francisco to the super bowl, please pinch me, I am in heaven!

Here what I tried:

Appetizers:
Guacamole – Haas avocados with Serrano chilies, chopped tomato, onion, garlic and cilantro, nice and chunky, perfect for dipping those very crispy tortilla chips.
Taquitos Tinga – Your choice of chicken or beef with sweet onion, tomato, chipotle sauce and topped with guacamole and queso fresco. Both the chicken and the beef were great, as well as the toppings.
Ceviche de Camarones – The finest Mexican white shrimp, lightly poached and marinated in fresh lime and mixed with tomato, cucumber and avocado. Just what the Doctor ordered, fresh, delectable and the perfect marriage of flavors.

Soups & Salads:
Traditional Chicken Tortilla Soup – Traditional tortilla soup or Central Mexico. Blended smooth and garnished with pulled chicken, queso fresco, avocado, toasted poblano chiles and sour cream. If I had a Mexican Grandmother this is what she would make, very delicious and southing.

Combinations:
*All combinations come with choice of beans and rice*
Chile Relleno – Topped with our ranchera salsa, queso fresco and salsa fresco. Everything a fantastic Chile Relleno should be!
Crispy Tacos – Shredded chicken, shredded beef, served with shredded lettuce, salsa fresco and queso fresco. I liked the beef better then the chicken in its entire traditional splendor.
Enchiladas- Cheese w/ Red Sauce. I would stick to the Chile Relleno and tacos.
Tamales – Chicken. This tamale had lots of heat and great flavor.

Daily Specials:
New York Steak – 8oz New York Steak cooked to order and paired with 2 jumbo bacon wrapped shrimp. Served with home-style potatoes and mixed veggies. The jumbo bacon wrapped shrimp is the highlight of this dish for me, so succulent, and the bacon is to die for.
Baja Tacos – Two fresh, battered white snapper tacos with cabbage, pico de gallo and a jalapeno tartar sauce. A very unique version of this otherwise typical Mexican dish. One of the best fish tacos ever.

Specialty Cocktails:
Casa Blanca Margarita – El Charro Tequila, triple sec, fresh lemon, lime and orange juice. My favorite margarita here, so smooth and sweet. What a way to get drunk!
El Matador – Blanco tequila, fresh lime, pineapple juice and champagne float with mixed berries. This one I would skip next time, kind of weird having tequila with champagne.

Featured Tequilas:
Don Julio Blanco Margarita, great tequila flavor, very refreshing.

Casa Blanca is owned by Tom and Adam White. (Father and son). They have four total restaurants in town, Santa Barbara Shellfish Co., The Fishouse, The Boathouse, and Casa Blanca. The building used to be World One Imports furniture Store. Local Architect Jeff Shelton designed the building, and his brother Dave Shelton did all of the specialty ironwork. Santa Barbara Art Glass’s Saul Alcaraz did all of the very sexy hand-blown light fixtures. Their lovely blue fish design tiles were shipped from Mexico. Much of the other materials used are Local, including the wood for their tabletops. The front of the curvy bar top is one long solid piece of wood from a Black Acacia Tree that shot up in nearby Goleta,

Chef Onofre Zuniga has 15 years of experience creating food for Mexican Restaurants in Santa Barbara. He is originally from Zihuatanejo, Mexico from which his tastes are heavily influenced. His creations are bold, and unique, with an enormous degree of flavor.

When in Rome do as the Roman’s do, when in Santa Barbara, go have brunch here!!! And catch a little sports while your enjoying glorious Mexican cuisine and fantastic inspired cocktails.

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Casa Blanca Restaurant and Cantina
330 State Street
Santa Barbara, CA 93101
http://casablancasb.com/
805.845.8966

Jan. 19, 2013

Downtown Santa Barbara can be quite happening, and this place is at the center of it all. With it’s cool interior, reminiscent of a warehouse space but with charm, it paints the canvas for all of the beautiful people in town. I went on a Saturday night, which I would say the evening gets divided into two completely separate events. The first is a very upscale eatery, with its nice array of fun casual dining. The second; a hot DJ inspired nightclub, with all the bells and whistles, including the scantily clad young babes, and the dudes who have a thing for plaid here. It is as a 25 to 40’s crowd. I started during the dinner hours and finished watching the parade of starlet types in this well-known beach town.

Blake is the General Manager here, who used to be at another Santa Barbara dining establishment, Holdrens, and my fantastic server Mikey has been with Blush for 6 months. Mikey grew up in Tarzana, and went to college in Santa Barbara and never left. Chef Kyle is fantastic with his emphasis on great sauces. He believes in balance, and his dishes have a Mediterranean inspiration. Both of these guys were very sweet and attentive!

Here’s what I tried:

Soups & Salads
Caesar Salad – Romaine Lettuce, Crostini, Pickeled Cherry Tomatoes, Caesar Dressing, very classic Caesar salad with good dressing.

Sandwiches
Blush Beef Burger – Tomato fondue, caramelized onions, pickles, roasted garlic aioli, arugula, on a challah bun. Choice of: Gruyere, White Cheddar, or Bleu Cheese. What a burger, reminds me of my childhood, eating at Delores Burgers in Los Angeles with the servers skating up to your car. I remember this great tomato flavored sauce, reminiscent of tomato fondue on this burger. How do say spectacular!!!

Shared Plates
Ahi Tartare – Ginger Celery Root Puree, Pickled Baby Bok Choy, Ponzu Sauce, Taro Crisps. This just poped in my mouth, the Ahi is very fresh, great presentation, and the accompaniments add to this wonderful dish
Lobster Mac –N- Cheese – Three Cheese Sauce, Crisp Pancetta, Fine Herbs. So rich and yummy, a beginning of a pleasant addiction.
Crab Cakes – Jumbo Blue Crab, Papaya Relish, Shaved Jicama, Chipotle Crema. It’s the Chipotle Crema that does the trick with this menu item.

Entrees
Pappardelle Pasta – Porcini Pasta, Arugula, Wild Mushrooms, Truffle Oil, Shaved Pecorino, Pearl Onions. I am not one for pearl onions, but these are so sweet and succulent. The pasta itself is cooked al dente, and the sauce is very rich and creamy. I loved this dish.
Pan Seared Scallops – Roasted Cauliflower Pudding, Ginger Carrot Puree, Baby Turnips. Another dish to write home about. The scallops are plump and seared to perfection, with all the sides, it just works!
8oz Filet Mignon – Spanish Chorizo Potato Hash and a Petite Chile Relleno, the filet is cooked medium rare, and is so tasty. The hash is a very new and different great dish.

White Wines:
Lincourt Chardonnay, Santa Barbara, CA, fantastic with the scallops and crab cakes, has just the right amount of fruit to add to both of these shellfish creations.
Hahn Chardonnay, “SLH Estate” Monterey, CA, works so well with the Ceasar Salad and Ahi Tuna.

Red Wines
Rosenblum Zinfandel – Sonoma, CA, paired well with the the tomato in The Blush burger.
Terrazas Malbec “Reserva” – Mendoza, ARG, so perfect along side the filet.
Buena Vista Cabernet Sauvignon – Sonoma, CA, excellent with the filet.
Justin Cabernet Sauvignon – Paso Robles, CA, great with the pasta and filet.

I saw two bridal parties here, starting their debauchery at a great spot. Later I saw one of the bridal parties wobbling down the street, those thousand inch heels were taking their toll.

The restaurant and lounge serves food and cocktails everyday of the week. Dinner is not to be missed and they also have a great lunch and late night menu. You can start things off with a fabulous happy hour Monday through Sunday from 3:00 p.m. to 7:00 p.m.

The indoor dining room has a sexy ambience with floating amber lights, and the exquisite outdoor patio is accompanied with fireside seating. Blush features seasonal California cuisine, with a perfect blending of culinary delights. The bar presents very innovative signature cocktails. In all, a great atmosphere, with exceptional food, what more could you want.

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Blush
630 State St
Santa Barbara, CA 93101
(805) 957-1300
blushsb.com