Tuesday, October 26, 2010

Food and Wine Columns

Feast Bistro Celebrates Four Years, Ojai Valley News, April 2010

Click to read Lisa's Food and Wine columns from Santa Barbara Wine and Dine magazine:
Carving a Spot on the Culinary Map: Restaurant Marcella's Chef Ron Stewart

Ventura County Wine Trail: Wining South of the Santa Barbara County Line

Remick Ridge Vineyards: a Smothers Brothers Production

Theo Stephan: Leading a Culinary Revolution in Los Olivos

Kosher & Classic: The Food Fashions of Chef Todd Aarons

Zaffiro: an Italian restaurant in Goleta

Elements Restaurant and Bar: Catering to the Stars

Rocco DiSpirito: The Science of Flavor,
and What You Don't Know About Celebrity Chefs

Epiphany Restaurant & Bar: Eclectic Cuisine & One Cool Vibe

China Pavilion: Shanghai Flavors in the Heart of Santa Barbara

Please email Lisa to read the following articles from 805 Living:
Click to read Lisa's Food and Wine columns from the VC Reporter:

Modest Luxury: Give the Gift of Affordable Local Wine

A whole new World (of) Flavor Café

Best Beer Stop: Ojai Beverage Company

Our (happy) hour of need

Tasting Room Brings a Regal Return

Progressive Dining in Downtown Ventura

Ventura County's Grape Escape

Best Green Wine — The Eco-Friendly Kind (9/09)

Best Roadside Butcher/Deli (9/09)

Osteria Monte Grappa: Authentic Italian Without the Jet Lag

Eat Like an Italian in the VC (4/10 Dining Guide)

Best Place to Eat a Whole Fish (9/10 Best Of)

Click to read Lisa's Ojai Visitors Guide "Pub-Grub Crawl" article.

Click to read Lisa's Dishing Ojai columns on the Ojai Post.

Farm to Table Cuisine -  A Full Circle Feast from Inside Santa Barbara

"Vino V Winery," Ventana Magazine (March 2009)

"Ventura County's Savory Syrahs," for VC Reporter's 2009 Dining Guide
  • Wild Chanterelle - Queen of the Forest (9/09)
  • The Cave at Ventura Wine Company (9/09)
  • Ventura County Wine Trail (9/09)

Music in a Bottle: One Man's Journey from Rock to Wine

Wine As Art: digital artist Bob Dickey

Kosher Commitment: Herzog Wine Cellars

Tasting Wine Country’s Bounty: The Ballard Inn's Chef Budi Kazali