Bella Vista Four Seasons Santa Barbara

“From A to V” (Abalone to Vino) epicure.sb Culinary Extravaganza

bella-vista-four-seasons-santa-barbara
presents

“From A to V” (abalone to vino):
a taste of local food and wine

epicure.sb
October 2012

In keeping with the spirit of epicure.sb, Santa Barbara’s 4th annual month-long culinary extravaganza, Bella Vista is dishing up a savory five-course wine dinner menu for just $75 per person during the entire month of October. The lineup, developed by executive chef Alessandro Cartumini, is a locavore’s dream, with a parade of delectable dishes drawing from the region’s local bounty – from fresh seafood and all natural free-range beef to flavorful seasonal produce and artisanal foods. Outstanding wines from popular local vintners have been paired to perfectly complement each course and offer an overview of Santa Barbara County’s winemaking talent.

Abalone ceviche (The Cultured Abalone, Goleta), finger lime (Good Land Organics, Goleta)
Sparkling wine, Laetitia, San Luis Obispo County

Late harvest tomatoes (Tutti Fruitti Farms, Lompoc), Santa Barbara fresh cheese (Santa Barbara Cheese Company, Cuyama)
Riesling, Gainey, Santa Ynez Valley, Santa Barbara County

Miso black cod, avocado (Rincon Farms, Carpinteria), sea urchin (Santa Barbara Channel)
Chardonnay, Foley Estates, Santa Rita Hills, Santa Barbara County

Braised all-natural Zaca Ranch short rib ravioli (Zaca Ranch, Los Olivos), chef’s garden sage, golden raisins
Pinot Noir, Inception, Santa Barbara County

Pistachio cake (Santa Barbara Pistachio Company, Ventucopa), passion fruit sorbet (Good Land Organics, Goleta)
Grenache, Core “Candy Core,” Santa Barbara County

$75 per person, exclusive of tax and gratuity.
For reservations, please call Bella Vista at (805) 565-8237 or reserve online.

Four Seasons Biltmore Hotel
1260 Channel Dr
Santa Barbara, CA 93108
 
 


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