Cuisine & Cookbooks in Santa Barbara

DSC_0421

Panel on Sustainable Farming

Praise and observations about Suzanne Goin‘s cuisine often include commentary on its stark simplicity and its Mediterranean roots.  In this style, the quality of ingredients really, really matters. She has been a top California chef for over two decades, with cookbooks and the well-known restaurants A.O.C. in L.A., followed by Lucques, Tavern, The Larders and The Hungry Cat (stylishly understated restaurants she co-owns with her husband, Chef David Lentz’s. in Hollywood, Santa Monica and Santa Barbara).  At the Santa Barbara Food and Wine Festival, held at lucious, cliff-side Bacara resort, Suzanne and David were surrounded by quality purveyors of food and wine from California’s thirsty but still-fertile central coast. Organic farmers articulated the many reasons their ethos is relevant to today’s food world, but more importantly, tomorrow’s. Vintners and artisan bakers alike celebrated the legacy of the late Julia Child in her hometown. Notable cookbook authors including Anne Willan, Dorie Greenspan, Virginia Willis, and Arthur Von Wiesenberger held court on their respective topics: food, wine, food, wine, food, wine.  If there are other important topics in the world (doubtful), they are forgotten in this company.

 

 

 

DSC_0452

A perfect pinot by Alma Rosa Winery & Vineyards

 

DSC_0465

Suzanne Goin, Los Angeles Chef/Restauranteur/Cookbook Author

 

 

 

DSC_0441

fresh

 

 

DSC_0426

One of Anne Willan’s many excellent books.

 

 

DSC_0431

Cookbook Author and Founder of La Varenne Cooking School in France, Anne Willan herself.

 

 

 

DSC_0433

Medieval Seed Cake

 

There is one comment

Join the conversation

Your email address will not be published.