Tuesday, February 18, 2014

Chef Budi Kazali Lives Wild, Eats Gourmet

In between the occasional buzzing of helicopters above, the Ballard Inn’s Budi Kazali is making gourmet food look easy despite cooking on a sizzling should-be-summer day in January on mobile stoves outdoors at the Santa Barbara Botanic Garden. He’s taping an episode of his The Inn Crowd TV program, and while the menu features typical fare like halibut, its true stars are items like manzanita, toyon, elderberries, cattail pollen, and oak nut flour.

Want to read the rest then do so at the Indy's website.

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