Santa Barbara, CA-- a beautiful place to visit anytime of the year! There's nothing better than grabbing a little sunshine in the middle of winter. The Santa Barbara International Film Festival was the perfect excuse to jet into Santa Barbara for a fab 3 day getaway.
The Santa Barbara Intl. Film Fest. (S.B.I.F.F.) celebrated its 24th year in January and truly is one of the most impressive film festivals I've attended. The lineup of stars, films and parties is like no other! Festival's Executive Director, Roger Durling is so fantastic! He has really organized a STAR event! On top of it, Roger is such a wonderful person. He's talented, connected, thoughtful, organized, approachable and the kinda guy you'd want to talk to and hang out with all day long. He's got an amazing vision and I am inspired now to not only attend the SBIFF again, but to visit Santa Barbara more often!
Upon my arrival, I was immediately whisked off for a cocktail reception to honor <name drop> actress, Kate Winslet, who was at the festival to receive the prestigious 2009 Montecito Award. Kate is an amazing actress and truly a genuinely nice lady. The reception featured several cocktails with Chopin vodka. Of course, when I think of Santa Barbara, I always think about wine--lots of great wines! For me, Santa Barbara is one of California's TOP WINE Destinations. This trip, however, broadened my horizons after meeting some great bartenders. I think I've fallen in love with their cocktail scene in Santa Barbara....oops...don't tell!!
To celebrate the SBIFF, many local bartenders created cocktails 'in theme' for the festival. The cocktail titled, "The Red Carpet", created by mixologist, Josh Lewis, took top honors this year. "The Grapefruit Julep" by mixologist, Alvaro Rojas, was also a winning cocktail and oh so refreshing! I tried them all it seems, at this lovely soiree celebrating the SBIFF and Kate Winslet. For me, however, I am a bit of a purist and the taste of Chopin alone is STUNNING. I like to refer to it as, the Haute Couture Vodka.... alluring, unique, tantalizing, seductive and ravishing! And what a perfect spirit to feature at a film festival with such a star lineup. So for me? Chilled, Up with a Twist and Santa Barbara olives please! Oh... I slept well ...with visions of films, stars and cocktails dancing in my head. Oh my, did the Wine Gal just say that?
SBIFF, day two, "take one". I've got the film lingo down now.... My day is to be filled with films and star gazing...again. What to wear? Where to lunch? What to drink? I can't prioritize fast enough! Lucky for me, Santa Barbara is very casual. It's a comfortable town really. Jeans are ok just about everywhere... at any time. I meet up with my dear friends Helen and Sarah, ponder a kick start with a Chopin Grapefruit Julep and then perhaps we can hit a taqueria before catching a film. Today's a big day, lots to see at the SBIFF and lots to do in Santa Barbara. I then think about how 3 days seems too short a visit to Santa Barbara. I wish I had penciled in a week for this trip! The lines to attend the film were long but moved quickly. As we catch a couple of films we also manage to do a little retail therapy and cocktailing before we have to get ready for the BIG night. Tonight is all about <name drop> Penelope Cruz.
The 2009 SBIFF Chopin Outstanding Performance of the Year award is being presented to Penelope Cruz tonight. The red carpet is lined up with so many photographers and journalists you can barely see the red carpet! LOL... I was so very lucky to have the #3 position on the carpet, right in the front. I have to say, when Penelope arrived I was captivated by her beauty and elegance. I couldn't take photos fast enough. As she walked towards me, I was thinking, "what do I ask her?" "what should I say?" should I compliment her latest films? Or her entire career in films? Perhaps I should ask her about working with Woody...or who her favorite director has been. I would love to ask her about growing up in Spain...and what Spanish wines she loves. Then that's when it hit me, 'stay in your comfort Zone ZIG'! Talk WINE! or Cocktails! Ask her if she has time to visit Santa Barbara wine country.... or maybe I should ask her if I can recommend a lovely Santa Barbara Chardonnay or Syrah? Perhaps I should run back to the lounge and grab a Chopin cocktail for her... just then she leans in, smiles at me and I reach out to shake her hand. As the photographers and journalists seem to be screaming from everywhere, "over here Penelope", "hey Penelope", "Penelope...this way", this moment is mine. And, it seems all I could do is smile... take a few more pictures as she posed in my direction and then watch the red carpet disappear as I head back to the Chopin lounge. Make mine, Chilled- Up with a twist and some Santa Barbara Olives. Everyone asked me, what's Penelope like? What's she wearing? I just smiled, enjoyed my Chopin cocktail and grabbed Helen and Sarah to head into the theatre for the award presentation. The Chopin Outstanding Performance of the Year award presentation was a beautiful event.... the after party with <name drop> Penelope Cruz, Roger Durling and the folks from the SBIFF was magnificent! The evening was magical and I didn't want it to end.
SBIFF, day three "take one". I think I have too many things to do today. Brunch is a priority... Should I catch a film right away? I just have to make it to wine country... too many things-- too little time before my flight. First mission is to learn more about these incredible olives I've been enjoying all weekend. Come to find out, The Santa Barbara Olive Company is the secret behind all these tasty olives I've enjoyed all weekend. I was THRILLED to find out these tasty olives were local and certified organic! Yeah! I think the Lemon Citrus and the Chipoltle Stuffed Olives are my two favorites. And, I love the combination of them both in my Chopin Vodka....chilled up! I would love to visit the Santa Barbara Olive Company...but I will have to save that for another trip. I am off to wine country!
I'm afraid I only have time to stop at a couple of wineries before my flight. So, Sarah and I head up Hwy 101 into Wine Country. Destination Santa Ynez...should we go to Solvang? Lompoc? Los Olivos? We stopped at the Presidio Wine tasting room in Lompoc and enjoyed a very nice tasting of locally grown and made organic wines. The tasting room was inviting and the guy pouring us wines was very knowledgeable, friendly and fun! I've never had these wines, neither had Sarah, so we had no expectations one way or the other. We enjoyed them and hope to visit there again. Both Sarah and I liked their Syrah best., although I thought their Gewurztraminer was fabu too. Looking at my watch, I realized I was already out of time! Yikes... I would like to visit Roblar Winery. I guess I will have to save that for my next trip. I tasted their wine at a few of the SBIFF events and was intrigued, as I had never heard of them. Turns out, Roblar Winery also has a cooking school! WOW... So, we jump back into the car and head quickly to the Santa Barbara airport. I actually don't know if we have enough time to make my flight. Oh no! As Sarah is driving, I grab her camera and take lots of pictures, from the car, of everything beautiful between Lompoc and the airport! LOL... it was my only option.
We screech up to the curb at the airport...I run out to the gate and whew! just in the nick of time I run out to the stairs, stumble quickly up them, and walk into my plane. I was the last to board and am wishing right then as I take my seat, that I had a chilled Chopin Vodka, Up with a Lemon Citrus Olive stacked on top of a Chipotle stuffed olive as I gaze out the window at beautiful Santa Barbara...The door closes, the flight attendant suggests we buckle up, as the plane starts down the runway, I say... It's a WRAP!
I daydream on my flight about hosting a cocktail party when I return home. I want to share my memories and photos of Santa Barbara. Of course, I'll be featuring my favorite, Chopin Vodka, along with Santa Barbara Wines... and what about those olives! During my next visit to Santa Barbara, I will plan my stay to include a few cooking classes and definitely MORE wine tasting. I must must must bring Chef Duskie withme on my next visit. She would love the groovy cocktail scene there...not to mention the fantastic food. Can I get her out of Sonoma County for a few days? I'm hoping so... Until soon, Cheers! Ziggy, The Wine Gal & Countess of Cocktails...
From Duskie...
Because Ziggy became so captivated with the olives in Santa Barbara, I decided to offer up some fun party appetizers one might serve with a martini in the spring. Spring is now here so we are whipping out the local artichokes and asparagus. YUM! Two of my favorite vegetables! I do have to put a good word in for the local olive oils of Sonoma County too! We pour them all over our dishes at our two Sonoma County restaurants. NO bias here. Look out for McEvoy, Dry Creek, Preston, Da Vero.
olive tapenade crostini w/ figs and laura chenel goat cheese
makes about 1 1/4 cups tapenade
note: if fresh figs are not in season, try this with red seedless grape sliced in 1/2 instead
1/2 pound pitted olives, chopped by hand
2 anchovy fillets, minced
2 tablespoons capers, chopped
2 tablespoons chopped flat leaf parsley
2 tablespoons quality extra-virgin olive oil, plus more for garnish
1 small clove garlic, minced
1 lemon, zested
a pinch of chili flakes
crostini
1 basket figs, sliced in rounds
6 ounces laura chenel goat cheese
Combine olives, anchovies, capers, parsley, oil, garlic and lemon zest in a bowl. Spread on crostini. Place a fig on top and a dollop of goat cheese. Drizzle with a little more quality extra virgin olive oil. Serve.
black pig bacon wrapped asparagus w/ roasted shallots
serves 4
we make our own bacon in our restaurants with pork that is heritage breed, antibiotic and hormone free, and free range. Quality bacon is a must. Check out the bacon club on www.gratefulpalate.com!
6 shallots, peeled
1/4 cup olive oil
1 teaspoon sherry vinegar
1 teaspoon honey
1 teaspoon water
1 1/2 pounds asparagus, bottoms removed
8 slices quality bacon (we like ours of course!)
wooden skewers
kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F (and warm your grill if you like). In a small oven proof dish, roast the shallots in the olive oil until tender. When cool enough to handle, make a puree in the blender with the shallots, 1 tablespoon of the oil, the vinegar, honey and water. Season to taste with salt and pepper. Adjust consistency with water if necessary. You are looking for a puree like applesauce.
Divide the asparagus spears into four groups. Gather a group of spears and use two slices bacon to wrap the bundle and secure with a skewer. Repeat until you have 4 bundles.
To grill, place the bundles on hot grill. Cook about 11 minutes until the bacon is browned, watching for flare up (move the bundles from any flare up as they will not taste good). Or you can place bundles on a baking sheet in the oven. Bake until the bacon is browned, about 12 minutes.
farro, artichoke, + burrata salad w/ mint
serves 4 (or more)
Farro is amazing! It is also known as spelt. It is a nutty grain that dates back to the Roman Empire. It is high in protein and edible for folks with a gluten intolerance. In the Roman Empire, soldiers carried 3 grains of farro in their belt to assure victory; brides and grooms were fed a farro bread as a blessing; and nursing mothers were given a farro porage for good health. All this and it tastes fabulous to boot!
For the burrata, check out the Gioia Cheese Co., (626) 444-6015, made in California, near L.A.!
1 cup farro
2 shallots, peeled and minced, and sauteed until fragrant about 1 minute
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh Italian flat leaf parsley
2 tablespoons extra virgin olive oil, plus more for finishing
4 teaspoons sherry vinegar
8 baby artichokes, cut in to halves, trimmed of tough leaves, and cooked (or substitute marinated if out of season or looking for a shortcut)
2 balls burrata, (or more!), sliced
kosher salt and freshly ground black pepper to taste
Bring a small pot of salted water to boil Add the farro and cook until tender, about 15 – 20 minutes, drain. Cool.
In a bowl, combine the farro, shallots, mint, parsley, extra virgin olive oil, sherry vinegar and artichokes. Season to taste with salt and pepper. Serve either in spoons if serving as a passed appetizer or plate onto a salad plate. Top with a piece of burrata and drizzle with a little more extra virgin.