Page 10

edible

SANTA BAR BAR A

®

J A N U A R Y, F E B R U A R Y, M A R C H

Features 30 Busy as Bees The Apiary Ciderworks and Meadery

page 69

by Leslie A. Westbrook

44 An Essay on Grapes

Recipes in This Issue

by Sonja Magdevski

Salads and Condiments

48 Year of the Rooster Celebrating Chinese New Year by Rosminah Brown

20 Classic Gremolata 20 Lime Cilantro Gremolata 54 Loh-hei Noodle Toss

56 The Fervor for Fermentation Local Chef Chris Rayman by Jennifer LeMay 64 Time for Tea

by Pascale Beale

Main Dishes and Snacks 67 Egg and Cress Tea Sandwiches 67 Smoked Salmon Tea Sandwiches

Desserts and Baked Goods 68 Earl Grey Tea-Infused Golden Raisin Scones 69 Lemon Verbena-Infused Pots de Crème

Beverages ABOUT THE COVER

An arrangement of pickled and fermented ingredients by Chef Chris Rayman of Mesa Verde. Photo by Fran Collin. Above: Preserved lemons.

8 | EDIBLE SANTA BARBARA WINTER 2017

23 Citrus Ginger Brunch Punch 18 Lemon Ginger Hot Tonic 25 The Walska Cocktail

ALLISON AIELLO

winter

Profile for Edible Santa Barbara

Edible Santa Barbara Winter 2017  

Celebrating the food and wine culture of Santa Barbara County.

Edible Santa Barbara Winter 2017  

Celebrating the food and wine culture of Santa Barbara County.

Profile for ediblesb