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November 17, 2016
independent.com
Buena Onda’s
Tomás Baistrocchi and Matias Requena stand with their mobile wood-fired oven at Brander Vineyard in Los Olivos.
argEntinE EmpanadaS R eader Gustavo shared with me a story about a business named Buena Onda, which is Spanish for “good vibes.” It is run by Tomás Baistrocchi and Matias Requena, Argentineans who are spreading a bit of South American culture through their culinary art of empanada making. They are known for their popups around town, serving authentic, hand-made, organic Argentine empanadas. Unknown to me, Buena Onda also has a home at 724 East Haley Street, where they run their private events operation, as well as serve grab ’n’ go takeouts. It is a family-run operation that focuses on offering quality in their organic ingredients and also takes the time to handcraft each empanada. Reader Gustavo says he is a regular customer and has tried every empanada on their menu. He suggests you try the traditional meat empanada (with grass-fed ground beef). He also recommends the Italian-influenced “caprese” with mozzarella and fresh basil, and the red-quinoa/goat cheese/ spinach. The signature Argentine finger-licking sauce chimichurri is included with every takeout. Pick-up hours are Wednesday-Saturday, 4-8 p.m. Call 679-3320 or order online at buenaondasb .com.
SECOND-ANNUAL PIE CONTEST: Pie enthusiasts Leela Cyd and Joya Rose Groves will present the second-annual Spectacular Santa Barbara Pie Contest on December 3 from 3 to 6 p.m. at Potek Winery in The Mill (406 E. Haley St.). Contestants must register online at eventbrite.com, with an entry fee of $25. All proceeds go to the Transition House of Santa Barbara. There will be seven categories of winners: Best Sweet Pie, Best Savory Pie, and Best in Show, as well as Junior Division, People’s Choice, Wild Card, and Special Diet. Prizes include ice cream cakes from McConnell’s, a robe, pajamas, boots from Ugg, gift cards to restaurants, and more. FUNDRAISER AT CA’ DARIO: Ca’ Dario Ris-
torante & Pizzeria at 29 East Victoria Street is
trying to raise money for CALM (Child Abuse Listening Mediation, calm4kids.org) courtesy of 805 Living magazine. They will be featuring the dish Gnudi al Burro e Salvia through November and December, and $2 from every order of the dish will be donated to CALM. IHOP UPDATE: This just
in from Reader Kathy: “Hey John, We lost power at home yesterday and had to go out to dinner. We went to IHOP on Turnpike and they have signs stating they will be closed for remodeling and are reopening Saturday 11/19.” THANKSGIVING CHAMPAGNE BRUNCH AT BACARA BALLROOM: Give thanks while
celebrating with family and friends at the Bacara Resort & Spa at 8301 Hollister Avenue in Goleta. They are having a Thanksgiving Champagne Brunch Buffet at the Bacara Ballroom Terrace on November 24, 10:30 a.m.-2 p.m. Executive Chef Vincent Lesage’s extensive Champagne brunch buffet will feature roasted turkey, honey-glazed ham, assorted shellfish and sushi, prime rib, California wine-country salads, decadent desserts, and more. It’s $95 for adults and $45 for children 12 and younger, plus tax and gratuity. View the menu at tinyurl.com/bacarabrunchbuffet. For reservations, please call (844) 213-6466. SPEAKING OF THE BACARA: My wife and I
recently dined at Bacara Resort’s new Angel Oak restaurant, which opened in June. The food was phenomenal, and I enjoyed one of the best steaks I ever had. I ordered the bone-in rib eye with mashed potatoes and wild mushrooms, while my wife enjoyed the rack of lamb with house-made harissa apricot purée and asparagus salad. The Restaurant Kid, of course, ordered the made-fromscratch mac and cheese (which effectively ended our ability to serve the boxed stuff from Kraft at home). Our meals started off with the blue crab cake and roasted bone marrow, accompanied by a spectacular ocean-view sunset, and ended with the molten chocolate cake and apple cobbler, served sizzling at your table. All in all, it was a great experience.
John Dickson’s reporting can be found every day online at SantaBarbara.com. Send tips to info@SantaBarbara.com.