Not Wine, But Interesting: Algae Oil
I was introduced to Thrive Algae Oil by my friend, Chef Marisa Churchill, author of the cookbook “Sweet & Skinny” and a former Top Chef contestant. As a chef who...
18 March, 2016
The Lark Santa Barbara
Most of the time that I am in downtown Santa Barbara, it is on a stop on the way up to wine country or on the way back home. I have spent afternoons wandering around the Funk Zone in downtown Santa Barbara. While tasting rooms are open during the day in that area, some of the restaurants only open at night. One of those is The Lark. And unfortunately, I have never been there late enough to stay for dinner. But on a recent overnight in Santa Barbara, it was finally my chance to eat at The Lark. The Lark opened in 2013 and has been a Santa Barbara favorite ever since. An urban eatery, it is warm and casual with the re-purposed dark wood materials. Serving locally sourced and responsibly grown seasonal ingredients culled from what is available on the Central Coast, the food is served family style - my favorite! As soon as we sat down, we were served the Lark Popcorn, made with red wine salt, duck fat, thyme, rosemary, black pepper and lemon zest. Savory with a hint of citrus, it is amazing how fast that basket gets emptied.
14 March, 2016
Osawa – Serving Sushi, Shabu Shabu and Sakana in Pasadena
We approached Osawa just before they opened at 5pm and there was already a line at the door. Despite the rain, these people wanted to be the first in the door.
Osawa is a Japanese restaurant located in Old Town Pasadena. Owned by Sayuri Tachibe and her husband Chef Shigefumi Tachibe (former corporate executive chef of the Chaya Restaurant Group), Osawa offers something for everyone. There is sushi, shabu shabu, sakana (or otsumami), udon and sukiyaki.
You can sit at tables, at the sushi bar or at the shabu shabu bar. Of course you can order anything from the menu from any seat, except shabu shabu. If that is what you want, you will want to be sure to sit in the section with the heated plates.
07 March, 2016