WE TASTE IN PARADISE Alfresco Jenni Kayne’s lifestyle blog RIP & TAN recently paired up with Montecito-based chef/cookbook author
LORI STERN for a
scrumptious seasonal soiree at FOLDED
HILLS—Kim and Andy
Busch’s bucolic winery, farmstead, and ranch in the coastal hills of the Santa Ynez Valley. The result: A fresh, colorful, veggie-forward meal plated with Stern’s signature floral style.
“Winery and vineyard style for us is come as you are, put your boots up,
relax, unplug, and truly connect with your family and friends.” K I M
MENU Appetizers Cheese plate with toasted nuts, lemon rosemary crackers, kumquat olive crisps, and fruits Crudités with artichoke white bean dip
BOTTOM: One of Lori Stern’s colorful, textural grazing boards. “They’re extremely easy to throw together last minute, and guests love the variety of flavors,” says the chef; Kim and
Dessert Cardamom almond cake with salted vegan ganache and fresh berries
Andy Busch’s estate.
74 f a l l 2 0 1 9
Beverage Rose cucumber water
PHOTOGRAPHS: MELISSA GIDNEY
Main Course Herb-baked salmon with creamy mustard sauce Roasted carrots with dandelion chimichurri Preserved lemon couscous with fried capers Roasted romanesco with Lebanese garlic dip Charred baby gem lettuces with radicchio and charred lemon dressing Kale Caesar with heirloom tomatoes and roasted chickpeas