The Bacara Resort & Spa hosted the launch party of the Foley Food & Wine Society on September 28th at the culinary highlight of the year. Attendees sipped nearly 40 different wines, including a limited quantity of premium cellar selections not available anywhere outside the tasting rooms, and nibbled on delectable appetizers from a stellar line-up of chefs.
Santa Barbara is a gourmet's paradise. For a relatively small town of 90,000+, we have a remarkable number of excellent dining establishments and caterers. Part of the reason may be that our prosperous town on the "American Riviera" can support a vibrant culinary scene. Beyond that, we are in close proximity to where top quality of the fresh fruit and vegetables are grown, available year round due to our ample sunshine and moderate climate. Farm-to-table and organic movements that foster the best produce and hand-raised meat and poultry.
Fine food follows fine wine--as vineyards go in, great restaurants are launched. The same people who enjoy exploring the myriad flavors and nuances of wine are also likely to be food connoisseurs. Great wine deserves great food and the launch party delivered both.
www.foleyfoodandwinesociety.com
The launch party benefited the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child at Santa Barbara City College. Santa Barbara Culinary Arts (SBCC) was proud to be represented at the gala launch party by two of the top caterers in town--both of them members of SBCC: Chef Diana Cuttrell of Dining With Di and Chef Michael Hutchings of Michael's Catering. They joined Miró Restaurant's Chef de Cuisine Johan Denizot and the Bistro's Chef de Cuisine Chris Turano, who was featured on the Food Network's popular program Chef Wanted.
Chef Diana Cuttrell grew up in a family well rooted in the art of fine cuisine. Her grandfather was the founder of Mother's Cake and Cookie Company in Oakland, CA and her parents owned the Branding Iron Restaurant on Cobb Mountain. Diana uses her culinary skills for groups large and small. Her skills as a chef are always enjoyed by her many private clients and friends. The photos above show some of her creations that have delighted guests and clients. www.diningwithdi.com/
Chef Michael Hutching's career began in the kitchen of Disneyland's fabled private Club 33 where he was trained by the Master Chef Rudolph Stoy. Michael's impressive resume includes working in London at Le Gavroche where the Roux brothers were so taken by his work that they offered to provide financial backing for his own restaurant. For 10 years this Santa Barbara institution, Michael's Waterside, was recognized as a leader in contemporary California-French cuisine. Now, Chef Michael oversees his catering service and creates a diverse range of cuisines and styles. www.michaelscateringsb.com/
Santa Barbara is a gourmet's paradise. For a relatively small town of 90,000+, we have a remarkable number of excellent dining establishments and caterers. Part of the reason may be that our prosperous town on the "American Riviera" can support a vibrant culinary scene. Beyond that, we are in close proximity to where top quality of the fresh fruit and vegetables are grown, available year round due to our ample sunshine and moderate climate. Farm-to-table and organic movements that foster the best produce and hand-raised meat and poultry.
www.foleyfoodandwinesociety.com
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