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Signs of the times in California

12/4/2015

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Just back from my annual visit to family and friends in Los Angeles, Costa Mesa and Santa Barbara. It was a foodie time. Not least because my sister Gai Klass, before she retired, was top caterer in LA (according to me and the Zagat Guide); my 3-year-old great-nephews are following in the family tradition; my friends in Costa Mesa came on my Advanced Salumi Course last year and are ace picklers, aficionados of Mexican cuisine and blossoming norcini(curers of pork); my friend in Santa Barbara is a private chef (who did a personalised tour with me several years ago); and the rest are great cooks and lovers of good food.

I report the latest trends.
​
Armies of pigs have invaded delis, restaurants and antique shops. Everywhere I went pork, from ears to ribs to tails, was on the menu.
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Local pork butchered on-site and fermented food served picnic-style at outdoor tables in Solvang
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Bacon & Brine artwork
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Emperor for a day at a deli near Solvang
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Piggy banks at Angels Antiques, Carpinteria
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Wild boar bowl at Angel Antiques, Carpenteria
As expected wine held sway even in the loos in the Santa Ynez Valley, best known for its Pinot Noir.
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If only opticians were so creative
But craft beer was running a close second (as it does now in Italy)…
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Old West saloons surely were never as good as this.
…and came first on Main St, Venice (CA)
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Must tell them about Garfagnana 100% farro beer (wheat).
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Requires documentation
…and in Carpinteria.
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How did I get on the wrong side of the tracks from this brewery tap house?
Sardinians on Main St, Santa Monica, produce one of Italy’s best exports.
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American vehicles queue up for artisan gelato (saffron and hazelnut were a surprisingly good pairing).
And everyone was getting on the buy local and gluten-free band-wagons.
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But does it taste good?
In case you’re in the area, I’m sure they’d all love to see you:

Bacon & Brine, Solvang
http://www.baconandbrine.com/


Angels Antiques, 4846 Carpinteria Avenue, Carpinteria,

DolceNero, 2400 Main Street, Santa Monica
http://www.dolcenerogelato.com/

For a dinner that was so good that I forgot to take a photo:
Barbareño, 205 W Cañon Perdido Street, Santa Barbara
http://barbareno.com/
​

PS The next generation gets a head start in the kitchen.
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Grand-nephew Charlie bakes muffins with nana Gai.
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  • Home
  • About
    • About Us
    • Resources
  • Tours
    • Small Group Tours >
      • Celebrating Sardinia
      • Tuscan Heritage
      • Giants of Sardinia
      • Autumn in Tuscany
      • Tastes & Textiles: Woad & Wool
      • Tastes & Textiles: Hanging by a Thread
      • Tastes & Textiles: Wine to Dye For
      • Tastes & Textiles: Sea Silk in Sardinia
    • Tastes and Textiles
    • Day Adventures
  • Courses
    • Advanced Salumi Course Tuscany
    • Advanced Salumi Course Bologna-Parma
    • Art & Science of Gelato
    • Theory & Practice of Italian Cheese
    • Mozzarella & its Cousins
    • Olive Oil Tree to Table
    • Truffle Course
  • Booking
    • Enquiry
    • Booking Conditions
  • What people say
  • Gallery
  • Blogs
  • Contact