8 – 22 SEPTEMBER | 2017
W W W. S A N TA B A R B A R A S E N T I N E L .CO M
THE NEW FINCH AND FORK
A warm Romesco cauliflower is served with hazelnut dukkah and lemon
Salmon with summer squash, roasted corn, pancetta, and dill aioli
’m writing about the same place for a third time. But hey, I gotta give them a shout-out whenever they announce a new menu. Simple and fresh modern American cuisine with nostalgic twist. First thing first, I asked chef James Siao, ”Are some of the old favorite dishes still around? The cheese plate (best in town), scallop, chicken wings, duck, ribeye steak, fried chicken, and chocolate milkshake?” and he replied “Yes!” Whew…. now I can relax. Anyone can make “trying-too-hard” food. Quality chefs can make simple food so real and tasty. Finch and Fork’s summer menu is bright, simple and
real. It makes me want to crash on their comfortable plush couch. One thing a successful boss does is have capable assistants and give them a chance – that’s another reason I admire Chef James. Executive sous chef Peter Cham did his thing, a bright summer menu to explore our taste buds. We also welcome Patrick Bryant, new director of Food and Beverage, who fits right in.
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.
Kanpachi Crudo with avocado and cilantro crema, pickled pearl onions, jicama, yuzu, and jalapeño
Finch & Fork 31 W Carrillo St, Santa Barbara, CA 93101 (805) 879-9100
Burrata & Heirloom Tomatoes dish with stonefruit, kale, and pistachio pesto served with grilled bread
Chef James Siao gives young new chefs a chance to shine, including executive sous-chef, Peter Cham
My all-time favorite place, Finch and Fork