Official Drink of Santa Barbara 2019: The Lark’s Sticky Fingers

A very festive, jam-packed, hard-to-quiet El Paseo Restaurant played the perfect home to Visit Santa Barbara and the Santa Barbara Independent’s third annual “Official Drink of Santa Barbara” cocktail contest last Thursday, June 20. Emcee Gabe Saglie, senior editor at Travelzoo, couldn’t help but joke that we were in for a “stiff” competition. Indeed it was, as all five finalists had their concoctions built, according to the rules, around one of hometown Cutler’s Artisan Spirits. The drinks had to be “hyperlocal, hyper regional,” said Saglie, and, of course, delicious.

Want to read the rest then do so at the Independent's site.

Around the Table: Chefs in Santa Barbara

Every once in a while I have the good fortune to have Visit Santa Barbara ask for some work. In that vein, here's a n article I did for them based around three quick Q&As of some of our best local chefs, talking about ho great it is to be a local chef in this, uh, locality. So consider this one more start and a nudge.

When legendary chef John Downey put farmer Tom Shepherd’s name on his menu in the mid-1980s, he kicked off a trend not only for Santa Barbara, but the entire world. This region has been all about farm-to-table since long before that term became marketing catnip. Visit any local farmers markets, and you’re sure to bump into chefs loading carts with just-picked produce. And of course, the Pacific is rich with seafood, while the county’s vineyards produce some of California’s top wines.

Three of the region’s top chefs dish on the region’s bounty: Alexander La Motte, Hotel Californian; John Cox, The Bear and Star; and Greg Murphy, bouchon Santa Barbara.

Want to read the rest then do so at the Visit Santa Barbara website.