Chill Mornings & Afternoon Richness: The Epicurean Introduction Of Santa Barbara - Feature

Epicurean elements revolve around the elements of freshness and their perception within a grander suggestion of their area.Within the opus that is Santa Barbara, the idea of Epicurean SB takes on an almost ethereal basis. Taking place over an entire month, it seeks to personify what the organic, homegrown perceptions of the land allow in the minds of both locals and visitors.Many different possibilities lies in this idea from vitners to organic farmers to local restaurant purveyors but all possess a sense of where the focus of the American Riviera lies: within the freshness of its ingredients but with an old school flavor all its own.Of the places purveyed, the Wine Cask Restaurant, just off Anacapa and Canon Perdido, relishes in its ideas of intimate but with a sense of cool simplicity mirrored in a degree of complexity.This is perfectly balanced in the aspect of proprietor Mitchell Sjerven  and his new executive chef Spencer Johnston who understand the need to push the bubble. After re-opening the establishment only a couple months prior, the spot is gaining traction as the cool, sexy spot (located just inside the El Paseo complex) that balances style and good hearty cooking with a sense of the fine.Prepped for the inception of a demo, a swirling vision of a pork chop, seasoned with a simple but vivid salt and pepper over sweet potato puree and local vegetables, imbues a sense of comfort while not overwhelming the stomach. The inline beef just off the back of the bone absolutely sang with flavor as not to be believed.After such a powerhouse intro, digestion required a break before the aspect of dinner. Because of the heavy meat quotient, the idea became to test the aspect of the complete other end: vegetarian.Buoyed by the inception possibly of a salad, the intuition of a confit of artichoke simply based with a garlic puree and lemon aioli lightly served was the perfect antecedent of what was allowed to come.The mushroom risotto, light but with a secret perception in its preparation, smoothly lifted off the plate with a sense of confidence without losing any of its flavor.The perception of Wine Cask of course in many ways is reflective of its wine selection (which is considered among the best in the city). While the thought with this dish would be to pair with a chardonnay or a riesling, the bold choice on the part of Chef Spencer and Mitchell in the form of the 2008 Au Bon Climat Pinot Noir perfectly matched the arpeggio of the risotto to a T. Dessert was not needed because the thinking ranged in that the meal with perfect in its execution at that point.Another perception lies near the Arlington Theatre on Victoria Street, at Olio e Limone, which exists replete with a sense of the fine but with an air of delicacy that permeates its walls with distinction.The six-course menu, as part of its Fall Harvest prixe menu for Epicurean SB, takes into account again the surrounding vision of all that permeates the area. While intensive in its ideas, the perceptions here tend to meander in unexpected ways without a true center of being.The intro of a porcini mushroom broth with soft polenta and truffle oil was delightful but elusive in its thinness while the featured salad mixing butternut squash, walnuts and lettuce with roasted quail seemed too inquisitive in its confidence to be exceptional.The main trio course, attended on different plates, began with a house-made veal ravioli with gorgonzola cream sauce which soothed adequate but without much aftertaste. The lamb tenderloin in balance, prepared with care, suffered from a lack of vision as its taste fleeted with a lack of bite.However it was the pan seared Lake Superior whitefish that held the most fervor of the dishes buoyed by the inclusion of sauteed oyster mushrooms which seemed to emblazon the sea's texture truly lifting its possibilities above the rest.One of the true secrets of most chefs in certain towns (especially Santa Barbara) is the plethora of organic farming and possibilities in the surrounding areas sold directly from the farm to the consumer.The Tuesday Night Santa Barbara Farmer's Market on State Street, which takes up two blocks for a four-hour period, is a wealth of intense tastes and also ones not expected.While the strawberries, as with many crops around the world, were exceptional this year by leaps and bounds, avocados (especially in this area) are an utter delicacy.Other ideals catch one by surprise, especially in the form of Dragon Tongue, a bean pod that, when eaten raw, offers a cool and visionary taste that simply has to be experienced to be believed.Other true points in the market exceptional of note include the Santa Barbara Pistachio Company, whose harvest waxes utterly natural except with a splash of garlic. As a point of reference, the purveyor also has a bowl of freshly picked pistachios from the farm that afternoon. Once the skin is peeled away, the inflection of the taste reveals the real deal.Of course the local arena is truly known for one great personification: vino. However what is interesting at times is how to decide on the progression. The difficult thing for most visitors at times (especially if they are staying in town) is getting to the tasting rooms which many times are 20 miles outside of the city center.Santa Barbara's beaches are renown because of their beautiful texture and, on a clear day, the Channel Islands can be seen with exceptional clarity. What is interesting is that right off Cabrillo Drive, there lies a secret cache of cool little B&Bs that are just slightly off the beaten path but easily accessible to everything.The Old Yacht Club Inn, just off Milpas on Corona Del Mar, is one of the true originals of the area having been exactly what the name suggests. Its simple rooms, quaint and vivid with cozy tubs and a plethora of wifi, allow for that little escape away from the norm as the ocean beckons only two blocks away.The key obviously to a B&B beyond the bed is the breakfast which this establishment did not skimp on. The vanilla pancakes with walnuts and bananas and a smooth syrup accompanied by a seared pear with cinnamon was exceptionally divine while a Santa Barbara omelette filled with salsa verde on a subsequent day accompanied by a lush berry juice truly created a sense of home.Returning to the aspect of wine, the key to the area around the Old Yacht Club Inn, is that, less than a half a mile away, just off the beach on Yappanali and Anacapa, there is a flurry of tasting rooms and barrel creation abounding.Walking down the street just after harvest in the midst of fermentation, the entire block smells of grapes in their prime with 5 tastings rooms to speak of in a 2 block radius, all a part of the new Urban Wine Trail.The first, Kalyra, revels in the texture of its wanton tiki prevails, starting with a verdelo blend that culminates in a sweet finish while their Reserve Syrah, incumbent of its blackberry overtones registers with a tart but not overwhelming countenance.Oreana, located in the heart of the district, is luminescent in its open warehouse structure where barrels move through its innards unabated. Guarded with omniscent curiousity by a mini wine dog named Ewok, the vine reflects a more playful structure but with a defined perspective. The dry light tendencies of their Verdelo with its honeysuckle and guava overtones conspire vividly with its Syrah which bounties in its black cherries rallied by an aftertaste of leathery tea.Across the street, Santa Barbara Winery sits with a more regal and less laid back countenance which reflects in their vintage. Their Sauvignon Blanc functions mid-palette but is brisk with a lively affection while their Grenache rattles robust with an intense love.Closer to the beach on Anacapa across the railroad tracks, two wineries, placed with tasting rooms back-to-back offer different inspirations while maintaining a sense of order.Kunin, as the initial, floats in a base of light flavors with their Phoebe Grenache resounding like a brisk run with watermelon laced overtones. The Pape Star, a dexterious Rhone blend, however, provided the pinnacle with its presentable and lush finish.Municipal Winemakers, just steps away, rituals itself as the newest kid on the block with a innovative twist that compares it with Jaqk Cellars in San Franscisco. Its initial design/marketing spin definitely sets it above the rest with its eye-catching bottle art. The wine moves towards its necessary goal beginning with Bright Red with its tenacious and beautiful overtones before balancing with the Dark which revels in its blackberry portrait. Municipal's relativity has much potential which the ensuing harvests will prove.With the mixture of inventive and vivid restaurants with a penchant for the organic, tasting rooms realized in the city limits utterly within arm's reach and the unifying perception of local B&B purveyors, Santa Barbara, replete in its epicurean roots, even within this small perception, understands its strengths and continues to build them in blossom.