Chef Brian Dodero is cooking up Italian authentic food at Aperitivo in Santa Barbara (as well as at a new venture with partner Andrea Girardello, Manifattura). This delightful dish, known in Italian as Mozzarella Di Bufala, Tartufo Nero E Budino Di Mais, has quickly become a summer favorite at Aperitivo on Haley Street. Conveniently located …
Spring makes an early entrance in Santa Barbara County—hillsides turn a vivid green, and farmers markets begin to brim with new-season produce. But at Pico Restaurant in Los Alamos, spring doesn’t arrive quietly—it bursts onto the plate. Think tender peas, just-picked asparagus, and a menu filled with names that tell a story: the farmers, the …
This Champagne mignonette was created with Laetitia Sparkling Brut Rosé by The Coastal Oyster Co. Laetitia is the premier Sparkling Wine house of California’s Central Coast, and their Sparkling Brut Rosé is an award-winning Bubbly they make in house, in the French Champagne style. Laetitia’s story began in 1982, when André Allier-Duetz of Champagne Deutz …
This Frosé is healthier and lighter than the rest, so enjoy it all summer! If summer had a signature drink, we’d nominate the frosé—the slushy, sun-kissed cousin of your favorite glass of rosé. Light, refreshing, and a little bit indulgent, it’s the perfect way to cool down on a hot day. And the best part? …
Nestled on East Haley Street in Santa Barbara, Rascal’s Vegan—a vibrant brick‑and‑mortar born from beloved pop‑ups by chef Dalan Moreno Griffin—has been turning heads and transforming skepticism into delight with its bold, plant‑based reinventions of Mexican street food. Their standout dish? A fiery twist on the classic elote that captures the heart of summer. Imagine …
Emma West, the former chef at the renowned, now-closed Julienne Restaurant in Santa Barbara, is now at the helm at Satellite on State Street. She is the Executive Chef and the creative force behind their exceptional vegetarian menu. This Spring Pea Salad is refreshing, nourishing, and packs a protein punch. It’s so great for those …
Get this Chef’s Recipe for Upside Down Rhubarb Cake at Bouchon restaurant in Santa Barbara. This recipe is for a full cake, instead of the individual servings you see in the photo. Read all about the dish in Edible Santa Barbara magazine!
The news around the Santa Ynez Valley is that Chef Budi is back! Chef Budi Kazali, formerly of the Ballard Inn & Gathering Table and Ramen Kotori, has quietly opened the re-imagined Gathering Table along Mission Drive in the heart of Solvang. For locals, and visitors who know of Kazali, this is anything but quiet. …
This dish by Chef Augosto Caudillo is one of the most delicious things you’ll put in your mouth! Caudillo is currently cooking at Terra Restaurant at The Steward in Goleta. The philosophy of the restaurant is locally sourced food in a modern, coastal California cuisine, and Caudillo has the freedom to mix it up, buying …
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