If you’ve ever been to one of Santa Barbara’s countless
fundraising-with-food events, then you’ve had this moment. There’s a
crowd, so you can’t quite see what booth you’re headed to, but you
certainly can smell it. Woody, slightly evergreen, enveloping and
enticing, mildly minty, musky — it’s sage, you realize, crisped in brown
butter. Then you reach for
Ca’ Dario’s trademark dish,
ravioli al burro e salvia, and eat the pasta pillows with the same utter joy you’ve experienced at similar festivals before. We awarded the dish one of
The Santa Barbara Independent’s first Foodie Awards for good reason.
Want to read the rest then do so at the
Independent's site.
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