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W W W. S A N TA B A R B A R A S E N T I N E L .CO M
by Christina Enoch
Keep it Classy, Santa Barbara
Classy and romantic at its finest After years of working full time for an ad agency, Christina found her passion in cooking and food. Now armed with her newfound title, “Culinary School Graduate Food Blogger,” she writes and shares her passion for food, cooking, restaurants, photography and food styling in her popular blog, black dog :: food blog. Christina’s a proud mommy of not one but two shelter dogs and lives here in Santa Barbara with her husband. She’s also an avid Polynesian dancer, beach lover, traveler, swimmer, snowboarder and most of all, a lover of anything edible and yummy. Check out her ramblings here and at www.blackdogfoodblog.com.
the dish for Wine Cask, then throw on jeans, add some tattoos for Intermezzo.” He sounds like he is already feeling right at home. Wine Cask’s wine manager Brandon Bidwell is as fabulous as his awesome forearm tattoo, and the service was topnotch here. It was a pleasant experience to be surrounded by genuinely friendly staff. The courtyard is bright and cozy. Inside of the restaurant, it can’t be more classy and romantic than this: dark, romantic, elegant, and quaint. Everything tasted fresh, most of all. Chef David doesn’t want to manipulate ingredients. Santa Barbara Abalone with sweet corn purée, snap peas, Swiss chard,
Wine manager Brandon Bidwell and his forearm tattoo
D
o you remember the restaurant Café Luck? That was one of the first restaurants I tried when I moved here. What fond memories... until it just disappeared. Every time I pass by the everchanging spot, I couldn’t help but wonder where the chef went. Then the ladies at JZPR recently mentioned a new chef at Wine Cask, and I noticed a line in the email stating “Café Luck chef David Rosner.” Welcome back. Chef David had moved back to New York City, worked for world-renowned chef Daniel Boulud, and had his own consulting business. When Wine Cask’s co-owner, Mitchell Sjerven, spoke with David on the phone, it was like a lightning struck. Shortly thereafter, he found himself in Santa Barbara cooking up American Riviera Cuisine at its finest. “I love the fact that we can swank up
Roasted rack of lamb – with fried artichokes, braised belly and crushed potatoes Heirloom tomato salad consists of tomato compote, tomato consommé, tomato syrup, herbed goat cheese, and basil oil Welcome back to Santa Barbara, chef David Rosner. You belong here.