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This is a perfect California-Asian fusion dish that really satisfies…and also impresses! This recipe was created by Chef Robbie Wilson, read the whole story here. Another twist to this recipe, is to grill it and then fill it with salsa, for a fancy, deconstructed guacamole.
There is actually something more delicious than cold, ripe watermelon in the heat of summer, and it’s grilled watermelon! Chef Robert Perez of The Black Sheep in Santa Barbara sears watermelon, caramelizing it for this summer salad. And it’s more delicious.
Presqu’ile Vineyard & Winery in Santa Maria has a stellar food and wine program. This modern winery specializes in cool-climate Pinot Noir, Chardonnay, and Syrah from Santa Barbara County. The property on Clark Avenue contains estate vineyards, gardens, winery buildings and spaces, a pond, and a 1-acre farm. And the farm is the epicenter of …
