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Local LIBATIONS RINGO’S RESCUE RED
onway Family Wines has partnered with Dog Adoption Welfare Group (DAWG), a no-kill environment since 1991. The creation of their newest wine, Ringo’s Rescue Red, is inspired by their beloved rescue pup, Ringo (seen on label). One dollar from every bottle is donated to support DAWG. 100% Merlot, 100% Santa Ynez Valley, 100% pure love. Deep Sea Tasting Room 217 Suite G Stearns Wharf Santa Barbara Mon, Tues, Wed, Sun: noon-8 pm Thurs, Fri, Sat: noon-9 pm (805) 618-1185 conwayfamilywines.com
SPECIAL RECIPES FROM TALENTED CHEFS IN SB
QUICK BITES N
eighbor Tim – a nickname he’s held since 2004 – is in the business of barbecue. In 2014, he and his team started the catering business, Neighbor Tim’s BBQ, because he thought the Santa Barbara community was hungry for perfectly smoked Texas brisket and (North) Carolina-style pork. “Neighbor Tim’s BBQ mission is to bring people together as neighbors, all the while enjoying the best smoked brisket and pork available,” Tim says. “Oh, and now Nashville Hot Chicken!” Neighbor Tim, we can’t thank you enough.
NEIGHBOR TIM’S BBQ NASHVILLE HOT CHICKEN Ingredients:
1- 4 or 6 lb whole chicken cut into 12 pieces, breasts halved 4 cups buttermilk 4 cups flour 3 large eggs 1 bottle favorite vinegar-based hot sauce (i.e., Texas Pete)
Salt and pepper your chicken pieces, then marinate in 1/2 of Buttermilk overnight. Whisk eggs, remaining buttermilk, salt and 1/2 bottle hot sauce in large bowl. Whisk in another bowl your dry ingredients. Dip chicken in the fresh buttermilk mixture, dredge in the flour mixture, set on a rack. Heat your oil to 350 in a deep cast-iron pan or Dutch oven. Working in about 4 batches, lay 3-4 pieces in. Your temp will drop to 325 and maintain at 325. Chicken is done at 160 for white and 165 for dark. Transfer to a cooling rack. Dash with more hot sauce to your desired taste. Serve on white bread and pickles. Grab a lot of napkins. Grub.
6 tsp cayenne pepper 2 tsp salt, pepper, chili powder, cumin, garlic powder, paprika, brown sugar 10 cups vegetable oil for frying
Neighbor Tim’s BBQ • (805) 845-2230 www.NeighborTimsBBQ.com • Instagram: @NeighborTimsBBQ
Raising the Bar
CIDER AND CHEESE PAIRING
anoir De Grandouet is best paired with a Willoughby or Harbison cheese by Cellars at Jasper Hill. Both cheeses can be found at The Culture Counter Co. at the Santa Barbara Public Market.
FAVORITE BARTENDERS AND SERIOUS COCKTAILS
ne of the many hot spots in the Santa Barbara Public Market, Beer + Wine, has a wide selection of – you guessed it – beer, wine, and sake! Sam Doernte, a certified Sommelier, was drawn to the space for the lively environment and a vast array of selections. Thinking outside the box, he presents us with a Manoir De Grandouet cider from Normandy, France. The subtle effervescence with fine bubbles resembles a champagne body in comparison to American ciders. According to Sam, the cider has “barnyard rusticity and funkiness that works well with cheese.” We’re all about the funk.
WHAT’SAPPENING PARENTAL ADVISORY
B-based ParentSquare is on a mission to keep parents connected to their children’s school. Check messages from teachers, principals, PTA/PTO boards, and other parents – and comment back. View calendar dates, sign up for items needed in the classroom or volunteer opportunities, view pictures of class projects, and more. School’s in session. Download the free app today.
Wine + Beer at the Santa Barbara Public Market 38 West Victoria Street, shop 113 (805) 770-7701 • wineplusbeer.com Instagram: @WinePlusBeer_SB
ason Banks – a local chef, urban farmer, and beekeeper – along with partner Michelle Decaris produces Chapala Farms, a line of jams, jellies, and marmalades made with ingredients sourced from local farmers markets. A staple when it comes to care packages, try Strawberry Rhubarb Jam (the most popular flavor), or sample them all and let your taste buds fall in love again and again.
Chapala Farms (805) 448-2808 • ChapalaFarms@gmail.com • www.chapalafarms.com
Published on Aug 29, 2015
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