The SB Post

Wine Cask's New Chef's Table

Posted On: Tuesday, Apr 19, 2011 4:43 PM

I've experienced Wine Cask's culinary wizardry before, and last week, I bellied up to their new Chef's Counter to peek behind the velvet curtain! A modern spin on the traditional Chef's Table, the Wine Cask's version invites diners to circle around an oversized bar on the kitchen-side of the restaurant.

While you don't actually feel the sizzle of the sauce pans, the experience is about as interactive as it gets. Charismatic Chef Brandon Hughes introduces each delightful element of the three-course tasting menu, all crafted with hand-selected ingredients from local growers and farmers' markets.

Each course is paired with local wines poured from Wine Cask's new Green Tap System, an eco-friendly innovation to reduce the environmental impact of winemaking. Through the owners' close relationships with local wineries, Wine Cask receives hand-delivered, reusable kegs, which eliminates the need for bottles, corks, labels and other waste.

On to the delicious details... At my Chef's Table experience, we started with a first course of baked local Corvina in a parchment pouch (that we opened like a carefully wrapped gift) and a glass of 2010 diatom ‘miya.' Next arrived an indulgent plate of crisp pork belly atop split pea puree, roasted spring onions and drizzled with wild flower honey reduction, which we washed down with a glass of 2009 Melville Pinot Noir. And the best was saved for last with an apple crisp topped with cinnamon Chantilly accompanied by a lovely Margerum Riesling. When the dessert came, Chef Hughes introduced his talented colleague, Pastry Chef Rosie Gerard, who is one of only three pastry chefs in Santa Barbara and has an impressive background with experience working with famed Chef Daniel Boulud.

If you're craving even more chef time, make your Chef's Table reservation for Tuesday evening and tack on a Market Tour with Chef Hughes. Meet at 3:30 p.m. for a "foodie stroll" through the Santa Barbara Certified Farmers' Market on State Street and see the fresh ingredients on your plate that same night.

Wine Cask's Chef's Table is offered Monday through Thursday and costs $65 a person. Advanced reservations are required. For more information, visit WineCask.com or call 805.966.9463.

Stoked on Stand Up Paddle Surfing

Posted On: Friday, Apr 1, 2011 6:07 PM  - 1 Comment

 

Gotta love a spring heat wave! When it's 80 degrees outside, the beach is definitely the place to be. As fate would have it, I had a date with Blueline Stand Up Paddle Surf this Thursday morning as the sun was shining and temperatures were climbing. A group of travel journalists from France was in town and learning to SUP (stand up paddle surf) was on their agenda. I had never tried the sport myself and decided it was high time I take the plunge along with them.

What's SUP? The ancient form of surfing became popular in Hawaii in the 1960's as a way for surf instructors to navigate around their students with greater agility. SUP boards resemble longboards, but are custom made with attention to the stability and buoyancy needed to accommodate an upright stance. The paddling technique requires balance and gives a great core work out -- it's often referred to as yoga on the water. Adventurous and athletic SUP-ers ride waves surf-style, and others just cruise along glassy waters, beyond the swells, as we did.

Blueline team members Chris and Genelle were waiting for us at Leadbetter Beach with the boards and paddles ready to go. They gave us a quick lesson on the sand -- how to position our legs and feet on the board, how to stand up once we got out to sea, how to stand (keep knees locked!) and maintain balance and how to paddle.

One by one, they helped us get past the breaking waves and onto our boards with the water at thigh level. Kneeling, we were told to paddle out to a buoy where we waited for Chris and Genelle to walk us through the standing up step. I will admit I was totally terrified because I really, really, really didn't want to fall in. (I'm a big chicken when it comes to being in water that's not clear...I prefer to see what's lurking beneath! Plus, I had to go into the office after our adventure!) Chris was a great coach and told me not to over think it. After a slight panic I was standing up, wobbling away and started paddling. We cruised around, getting tips on our paddling techniques and how to turn around. I managed not to fall in, though I had a few close calls! Those who did fall in were laughing hysterically, and got to practice the standing up part more. When it was time to head back in, Chris and Genelle helped us time our approach with the waves so as to sail right in to shore.

I can see why everyone loves their SUP! And why it's become so popular with our visitors. In addition to lessons, Blueline has an awesome retail shop in the Funk Zone and you can follow their SUP adventures all over the world on their blog. SUP rentals are also available through the Paddle Sports of Santa Barbara shop at the Harbor, which is conveniently located right next to Leadbetter Beach.