Food & Drink 2025
Benjamin Franklin said it best: “In this world nothing can be said to be certain, except death and taxes.” But I think he may have overlooked one crucial truth: the most frequently asked question in every household—”What do you want for dinner?” It’s a question that sparks daily debates, sparks creativity, and, occasionally, sparks mild panic. No matter how busy the day, dinner always looms just over the horizon, and somehow deciding what to eat becomes a brain teaser of epic proportions.
What I do know for certain is that food and drink are two of my greatest joys. Here in the Santa Ynez Valley, the culinary options are nothing short of extraordinary. Each town offers its own flavor, atmosphere, and personality, whether you’re planning a relaxed family outing, a celebratory evening, or a romantic date night. From farm-to-table dining and craft cocktails to artisanal bakeries and boutique wineries, the Valley is full of experiences that delight the senses and nourish the soul.
This month, we’re raising our glass to the Valley’s vibrant food and drink scene. We focus on local flavors captured in inventive menus, and seasonal cocktails that are as playful as they are delicious. We also feature chefs and artisans who are redefining what it means to eat—and drink—well.
We hope this issue inspires your next meal, your next gathering, and maybe even the answer to that daily question that starts it all: “What’s for dinner?”
Go Pirates!
Cheers,
SARA DEMARCUS, PUBLISHER @SANTAYNEZVALLEY_CITYLIFESTYLE
October 2025
PUBLISHER
Sara DeMarcus | sara.demarcus@citylifestyle.com
PUBLICATION DIRECTOR
Matt DeMarcus | matthew.demarcus@citylifestyle.com
CONTRIBUTING WRITERS
Mel Boban, Amy Bailey, Brianna Haley, Jenna Craig, Sara DeMarcus
CONTRIBUTING PHOTOGRAPHERS
Amy Bailey, Becca Nuss, Lena Ibarra, Matt DeMarcus
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Adam Finley
QUALITY CONTROL SPECIALIST Megan Cagle
LARRY R. RANKIN
Sculpting since 1974, my work has found homes with collectors worldwide. Recognized with Best in Show at the Las Vegas International Art Show and featured at the Shanghai International Art Fair, my pieces span diverse styles and mediums. Each sculpture is a new form brought to life—an intimate expression of self and a reflection of the world’s power and beauty.
“Renaissance” | Bronze | 28" x 30" x 15"
“Rock N’ Roll” | Bronze | 36" x 27" x 10"
“Together” | Bronze | 25" x 21" x 14"
“Bassist” | Bronze | 48" x 17" x 13"
Crafted Pairings
Meet Our Patient
Karina
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WHERE NEIGHBORS CAN SEE AND BE SEEN
1 – 7: A glimpse into the magical evening of the SYV Therapeutic Riding Program’s annual Cowboy Ball.
OUR PROGRAMS + OFFERINGS
Drover’s Donuts & Cafe In Solvang!
Located in the heart of Solvang, Drover’s Doughnuts and Cafe serves fresh, handcrafted doughnuts, breakfast and lunch sandwiches, a full-service coffee bar, custom sodas, and signature doughnut cake shakes. Owners Sarah and Loren Ollenburger created a whimsical, family-friendly space where locals and visitors can gather, laugh, and make memories. From the first bite to the last sip, Drover’s delivers fun, flavor, and joy—an inviting destination for anyone seeking a deliciously unique experience.
Photography by Erin Feinblatt
From Harvest to Home with Feral Foods
Feral Foods by Feral Future transforms the Santa Ynez Valley’s regenerative harvests into farm-to-table meals crafted with housemade stocks, organic meats, and local produce— packed in artisan jars for nourishing convenience at home. Their pantry collection—wild teas, herbs, mineral-rich salts, and hand-poured candles—extends this philosophy into daily ritual. Find them via home delivery, at Joy Café, SYV Pantry, The Yard Orchard, select local retailers, and nationwide. Learn more at www.feralfuture.com.
Photography by Emmanuelle Pickett Photography
Fall in Full Bloom at Summerset Farm
Celebrate the season at Summerset Farm! Explore a pumpkin patch with over 20 unique varieties—from whimsical Galeux d’Eysines to classic Ghost and Jarrahdale pumpkins—plus colorful gourds and more. Wander through the vibrant sunflower maze, enjoy U-Pick grapes and sunflowers, or book a school field trip for a hands-on autumn adventure. Perfect for families and groups, Summerset Farm brings the magic of fall to the Santa Ynez Valley.
Photography by www.summersetfarmsyv.com
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OUR MISSION IS TO “HELP CLIENTS NAVIGATE CHALLENGES AND GUIDE THEM TOWARDS THE ACHIEVEMENT OF THEIR FINANCIAL AND LIFE GOALS.”
ARTICLE BY BRIANNA HALEY
PHOTOGRAPHY BY LENA IBARRA
CRAFTED PAIRINGS
More Than a Meal... An Experience For Your Tastebuds
Solvang may be best known for its Danish pastries, wine tasting rooms, and small-town charm, but there is a restaurant that is shaking things up in the best way. Whiskey ‘N Rye, an American smokehouse with a rustic-chic vibe, is quickly becoming a go-to spot for locals looking for something fresh, flavorful, and just a little unexpected.
Here, whiskey isn’t just a drink—it’s part of the dining philosophy. Don Conner and team have designed a menu that pairs smoked meats, seasonal dishes, and vibrant flavors with thoughtfully curated whiskeys and cocktails. The result?
A dining experience that feels elevated yet approachable, whether you’re a seasoned whiskey fan or just curious to learn the difference between bourbon and rye.
Part of the fun is understanding the stories behind the spirits. Bourbon, America’s native whiskey, is known for its caramel and vanilla notes, thanks to being aged in new oak barrels. Rye whiskey, bold and spicy, has deep roots in early American history when settlers used hardy rye grain for distilling. Across the Atlantic, Scotch whisky—often smoky and peated—has
centuries of tradition in Scotland, while Irish whiskey is famously smooth and approachable. In more recent decades, Japanese whisky has earned global respect for its elegance and balance. Each brings something unique to the table, and Whiskey ‘N Rye has made these differences easy (and delicious) to explore through food pairings.
What makes Whiskey ‘N Rye stand out is its mix of local and regional pride. Beers, wines, and spirits are sourced from right here in the Valley whenever possible, with Central Coast distilleries like Rod & Hammer, Krobar, Re:Find, Central Coast Distillery, and Rock12 featured on the menu. Pairings change seasonally, so there’s always something new to try—whether it’s a bourbon with smoked brisket in the cooler months or a Japanese whisky with a beet salad in summer.
The atmosphere is just as inviting as the menu: fireside seating for cozy nights, a warm and welcoming bar, and staff who are happy to guide you through the pairings. It feels like a place designed not just for visitors but for those of us who live here, giving the Solvang dining scene an edge while still keeping that laid-back, elevated casual Valley spirit.
Whiskey ‘N Rye is more than a restaurant—it’s a new tradition in the making.
PAIRING HIGHLIGHTS FROM THE SEASONAL GUIDE
Bourbon: Rich, Sweet, Full-Bodied
Known for its notes of caramel, vanilla, and oak, bourbon brings out the best in the restaurant’s Smoked Brisket. The sweetness balances the meat’s salt and smoke for a hearty, satisfying bite.
Seasonal recommendation: Fall/Winter — perfect for cozy evenings.
Rye Whiskey: Spicy, Peppery, Dry
With a sharper bite and bold spice, rye whiskey is paired with the BBQ Beast Burger, layered with pepper bacon and crispy onion rings. It’s a fiery duo that holds nothing back.
Seasonal recommendation: Fall — warming without being heavy.
Irish Whiskey: Smooth, Lightly Sweet
Bright and honeyed, Irish whiskey is the perfect contrast to rich, fried dishes like the Whiskey Fried Chicken Sandwich. Its crisp finish lifts and refreshes the palate.
Seasonal recommendation: Spring — light yet satisfying.
Scotch Whisky: Smoky or Floral
A lightly peated Scotch pairs seamlessly with Grilled Salmon, mirroring the fish’s smoky char without overpowering its delicacy.
Seasonal recommendation: Winter — ideal for fire-side sipping.
Japanese Whisky: Elegant and Balanced
Subtle smoke and fruit notes in Japanese whisky pair beautifully with the Salt Roasted Beet Salad, where earthy beets and goat cheese echo the spirit’s layers.
Seasonal recommendation: Summer — fresh, vibrant, and refined.
Specialty & Flavored Whiskeys: Dessert-Ready
For those with a sweet tooth, the Sweet Potato Maple Cheesecake and a spiced or maple-infused whiskey is a match made in holiday heaven.
Seasonal recommendation: Winter Holidays — rich and harmonious.
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Flavor ROOTED IN
ARTICLE BY JENNA CRAIG PHOTOGRAPHY BY MATT DEMARCUS
Pulling into Roblar Winery always feels a little like exhaling. The wide-open landscape, vines stretching in every direction, and lavender buzzing with bees remind you why we choose to call the Valley home. There’s a sense of ease here, a rhythm that matches the pace of country life, where the only things in a hurry are the butterflies
weaving through the late-season blooms. It’s a place where you can slow down, breathe, and reconnect with the land—and with each other.
“At Roblar, we seek to create a supportive and sustainable ecosystem—that includes the grapes and crops that we grow, the wine in your glass, and the food on your plate. But just as important, it’s about the people,” shares Creative Director Max Gleason. That philosophy is evident everywhere: in the careful cultivation of the vineyards, the thoughtful rotation of seasonal crops, the creativity in the kitchen, and the warm welcome extended to every guest. For locals, Roblar has become a place where community and craft intersect seamlessly.
Central to the Roblar experience is the Farmto-Fork + Vine-to-Glass philosophy. Nearly everything on your plate is sourced directly from the estate—from fresh fall vegetables to fragrant herbs, colorful flowers, and even the wine itself. For what can’t be grown on-site, Roblar works with local farmers, ranchers, and artisans, ensuring that every ingredient is seasonal, fresh, and reflective of the Valley’s bounty. The result is a menu where each dish and wine pairing feels not only deliberate but deeply connected to the land it comes from.
For October, the fall harvest is on full display. Roasted squash, heirloom tomatoes, and persimmons highlight dishes like Tiger Shrimp Aglio E Olio made with fettuccine, farm herbs, and oven dried tomato bringing warmth and richness to the dinner table. The Hanger Steak Tacos—served with blue corn tortilla, serrano-pineapple salsa, queso fresco and avocado salsa—showcase both
Photo by Becca Nuss
the depth of flavor and the thoughtful balance of textures that Roblar is known for. Seasonal wine pairings, from a crisp vinador white to a bright rosé or a rich syrah, elevate each bite while reflecting the unique character of the estate’s vineyards.
The Farm Stand just outside the tasting room is a hub for residents and visitors alike. October offerings include pumpkins, late-season squash, persimmons, freshly harvested greens, and colorful blooms that bring the property’s harvest home. For locals, it’s more than a stand—it’s a connection point, a place to gather inspiration for fall meals, and a reminder of the Valley’s seasonal rhythms.
Dining at Roblar isn’t just about food and wine—it’s about savoring moments. Whether lingering over a long lunch with friends, enjoying a quiet afternoon fireside with a glass of syrah, or picking up seasonal produce to
take home, the winery encourages visitors to slow down and notice the small, beautiful details: the warmth of the sun across the vines, the scent of lavender in the breeze, or the crisp snap of a freshly harvested vegetable.
Roblar Winery embodies the Valley’s ethos: a deep respect for the land, an embrace of community, and a dedication to flavor. Here, the seasons dictate the menu, the vineyards guide the wines, and the people ensure that every visit feels personal. Whether you’re a longtime resident or returning for the first time in fall, Roblar welcomes you with open arms—and a glass waiting to be filled. It’s a place where flavors linger, memories are made, and the simple, sweet things of life are celebrated fully.
For more information, please visit www.RoblarWinery. com , call 805-686-2603, or stop by Roblar Winery at 3010 Roblar Ave, Santa Ynez, CA 93460.
LENA BRITT
G H
P O M O D O R O
ARTICLE AND PHOTOGRAPHY BY AMY BAILEY
Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
Taste The Good Life through local craft beers, live weekend music, and behind-the-scenes winemaker stories
Sip, Listen, Discover
The Good Life Craft Beer & Wine Cellar offers more than bottles—it’s a local hub for connection, culture, and craft. Guests can enjoy Neighbors Night on Tuesdays, gathering for $6 pints and $10 wines by the glass, or savor live music on select Saturdays, typically from 8–11 PM. Their “Meet Your Maker” series invites visitors to connect with local winemakers and taste their stories. All experiences are 21+, blending community, creativity, and elevated flavor in one intimate Valley setting.
ARTICLE BY SARA DEMARCUS | PHOTOGRAPHY BY MATT DEMARCUS
Neighbors Night – Tuesdays
Every Tuesday evening, The Good Life Craft Beer & Wine Cellar transforms into Solvang’s neighborhood living room. Neighbors Night is a weekly tradition that brings locals together with $6 pints and $10 wines by the glass, creating a warm, convivial atmosphere that celebrates community as much as it does craft. Regulars and newcomers alike share stories over rotating taps, boutique wines, and cozy cottage charm.
Live Music Saturdays
Saturdays at The Good Life are anything but ordinary. As the weekend unfolds, the intimate tasting room fills with the soulful sounds of live music, ranging from blues and folk to Americana and acoustic favorites. Guests sip local boutique wines or small-batch craft beers while settling into the inviting, candlelit ambiance. The performances are unpretentious yet deeply engaging, turning a casual visit into a shared celebration of music and flavor.
Meet Your Maker – Select Weekends
The Good Life’s “Meet Your Maker” series offers a rare invitation to connect directly with the artisans behind the bottles. On select Saturdays and Sundays, local winemakers step out from the vineyard to share their craft, pouring tastes while telling the stories of heritage, harvest, and heart. Guests are invited into an intimate exchange that blends education with enjoyment, transforming a simple sip into a journey through terroir. For those who love wine with depth and intention, this experience is as enriching as it is memorable.
For more information or to plan your visit, stop by The Good Life Craft Beer & Wine Cellar at 1672 Mission Drive, Solvang, CA, call (805) 688-7111, or visit www.thegoodlifecellar.com
ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkinFRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 2ND – 5TH
Taste of the Santa Ynez Valley
Solvang, Santa Ynez, Los Alamos, Los Olivos, Ballard, Buellton
Experience the flavors of the Santa Ynez Valley at Taste of the Santa Ynez Valley, October 2–5. Spanning Solvang, Santa Ynez, Los Olivos, Los Alamos, Ballard, and Buellton, this four-day celebration features wine tastings, culinary demonstrations, and local artisan experiences. Explore boutique wineries, savor seasonal dishes, and enjoy handson activities that showcase the Valley’s rich food and wine culture.
OCTOBER 4TH – 5TH
Chumash Intertribal Powwow Corner of Meadowvale and Highway
Celebrate tradition and culture at the Chumash Intertribal Powwow on October 4–5 in Santa Ynez. This vibrant gathering features traditional dances, music, crafts, and storytelling, honoring Chumash heritage and community. Open to all with a $5 admission, the powwow offers an immersive, family-friendly experience that showcases the artistry, history, and spirit of the Santa Ynez Valley’s indigenous culture.
Kevin Hart at Chumash
Chumash Casino: 3400 CA-HWY 246, Santa Ynez, CA, 93460 | 8:00 PM
Comedy superstar Kevin Hart brings his hit tour Acting My Age to Chumash Casino Resort in Santa Ynez on Saturday, October 11, 2025. Known for box-office-topping films, Netflix specials, and Emmy-nominated projects, Hart delivers high-energy, laughpacked performances. Don’t miss this chance to see one of the world’s top comedians live, showcasing his sharp wit, charm, and signature humor.
OCTOBER 12TH
SYV Foundation’s “Champions of the Valley”
Rancho Carmina in Los Olivos | 4:00 PM Now in its 30th year, Champions of the Valley is a cherished tradition. The celebration will be held at beautiful Rancho Carmina in Los Olivos, beginning with a festive patio reception featuring delicious bites and beverages prepared and served by members of the Women Winemakers and Culinarians Foundation.
OCTOBER 18TH
Santa Barbara Vintners Festival
Vega Vineyard: 9496 Santa Rosa Road, Buellton, CA, 93427 | 1:00 PM
Celebrate the 41st Santa Barbara Vintners Festival at Vega Vineyard and Farm, featuring wines from 60+ wineries and regional cuisine from local chefs and food producers. Enjoy live music by Generic Clapton, chat with winemakers and owners, and sample sparkling wines at the Rio Vista Chevrolet Bubble Lounge. Early Entry tickets allow a more relaxed, exclusive experience before general admission.
OCTOBER 18TH
2025 Santa Ynez Valley Christian Academy Dinner & Auction
Hilltop Guest Ranch: 7601 Santos Road, Lompoc CA 93436 | 4:30 PM
Enjoy Valley Piggery cuisine, live country-rock music by Jayden Secor, and activities like axe throwing, line dancing, and a Boots & Bolos contest. Bid on exclusive auction items and support the SYVCA’s mission to nurture students’ faith, character, and academic growth. Proceeds support vital financial assistance programs, provide for annual staff bonuses, and fund essential campus improvements.
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Taste The Season
ARTICLE PROVIDED | PHOTOGRAPHY BY LENA IBARRA
With Whiskey ‘N Rye’s Apple Pie Old Fashioned
Whiskey ‘N Rye invites you to savor the flavors of the season with their Apple Pie Old Fashioned. It’s a drink that celebrates local craftsmanship, seasonal flavors, and the art of elevated, approachable mixology in the heart of the SYV.
ingredients:
• 1.25 oz Rod & Hammer Winter Spiced Bourbon
• 0.5 oz Rock12 Quince Liqueur
• 3 dashes Fee Brothers Walnut Bitters
• 0.25 oz Brown Sugar Syrup (1:1 ratio brown sugar to water)
• Large Ice Cube
• Garnish: Cinnamon Stick and Luxardo Cherry
directions:
Step 1. Prepare Glass: Chill a rocks glass while mixing the drink.
Step 2. Mix Ingredients: In a mixing glass, combine bourbon, quince liqueur, brown sugar syrup, and walnut bitters.
Step 3. Stir: Add ice to the mixing glass and stir gently for 20–30 seconds until well chilled and slightly diluted.
Step 4. Serve: Strain over a large ice cube in the chilled rocks glass.
Step 5. Garnish: Add a cinnamon stick for aroma and a Luxardo cherry for a touch of sweetness and visual appeal.
