CULINARY COUP . . . THOMAS KELLER OF FRENCH LAUNDRY FAME SHAPES SANTA BARBARA CORAL CASINO By Bonnie Carroll .jpg)
Coral Casino on Butterfly Beach in Montecito California Ty Warner has announced a new partnership with seven-Michelin-star chef and restauranteur Thomas Keller. Keller will oversee all food and beverage operations at the Coral Casino in Montecito. Renowned in the foodie world as owner of French Laundry in Yountville, er Se in New York and The Surf Club in Surfside, Florida Keller says he is excited to create a new chapter in the history of historic Coral Casino. “It’s exciting to be part of the Coral Casino story,” says Keller. “it’s an honor to be invited to join this legendary California Destination with its rich history. We look forward to introducing our cuisine to the community and make great memories for them.” The Coral Casino has been a private club in Montecito, but when the Four Seasons Hotel was taken over by Ty Warner the food and beverage service was included, and hotel guests were also offered the opportunity to dine and pool during their stay. It has been a private beach and cabana club since July 24, 1937. Robert Stewart Odell commissioned architect Gardner A. Dailey to design a club where prominent families of the area, and Hollywood’s elite, could gather. Since it’s opening it has hosted major dignitaries, movie stars and filmmakers, musicians and noted philanthropists. In 2005, Ty Warner closed the club for a $65 million revitalization and New York based architect Peter Marino lead the project. In 2008, 71 years after the original opening, it reopened welcoming back members and guests of Four Seasons The Biltmore.
The beautifully designed glistening white building on the sea became the posh place for private fundraisers, and the ‘ladies who lunch’ hot spot. It was an original venue for Santa Barbara International Film Festival’s Kirk Douglas Award dinner and red carpet, where media could get up close and personal with people like the Kirk and Michael Douglas family all in the MGM style ocean setting of the gorgeous club patio. .jpg)
MICHELIN Chef/Restaurantuer Thomas Keller The big news is that Tydes restaurant will open to the public enabling all to enjoy Keller’s Continental Cuisine menu. He is the first and only American-born chef to hold multiple three-star ratings for the French Laundry and per Se from the Michelin guide. Along with the additional star for the Surf Club he became Michelin’s most honored American chef to date. He is also the first American chef to be designated a Chevalier of the French Legion of Honor. In 2017, he led a team from the U.S. to win its first gold medal in Bocuse d’Or, biannual competition likened to the Olympics of the international culinary world. I interviewed Keller years ago, shortly before the opening of the French Laundry, and enjoyed an amazing dinner prepared by him that still lingers joyfully in my memory. It was clear he was an outstanding chef, but along with many I was a bit surprised when he opened the French Laundry, and it immediately became a dining destination of world renown. Locals in Santa Barbara, including moi, are thrilled to have him here and happier to have dining resume once again at the beautiful Coral Casino. Bon Appetit! ♦ ♦ ♦ EGGO BRUNCH IN A JAR MAKING A SPLASH! 
Whatever you do, don’t get waffle wasted. Kellogg has teamed with Gatlinburg’s Sugarlands Distilling Company to create the Eggo Brunch in a Jar Waffles & Syrup Sippin’ Cream — a 20% alcohol-by-volume beverage aimed to spice up breakfast. Sugarlands says the adults-only treat combines the taste of Eggo waffles in maple syrup along with Sugarlands’ Appalachian Sippin’ Cream and comes in a packaged mason jar, according to the company. ≈ ≈
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Travel Writer Bonnie Carroll Happy in the Viking Star Cooking School FUN FRENCH COOKING CLASS AT SEA Viking Chef’s Share Tips in Cooking School at The Kitchen Table By Bonnie Carroll Viking Star guests were excited as the French Cooking Class, lead by the .jpg) Sous Chef and ship Pastry Chef welcomed everyone to The Kitchen Table area (a room devoted to preparing recipes with the chef and dining on presentations), where a large table was set to enable guest attendees to prepare recipes and then to eat their morning recipe creations with a glass of fine wine as their luncheon meal. After donning our toques and smart looking Viking aprons we began prepping the selected menu recipes in small.jpg) groups. I worked on preparation of the Marmite Dieppoise (creamy fish stew), Beef Filet Mignon (leek fondue and chorizo salsa) and then we drooled over the preparation and presentation of the Baileys Chocolate Mousse, demonstrated by the ship pastry chef. The small groups worked together with the Chef in preparation and presentation of the main courses, and it was great fun .jpg) bringing all the ingredients together for the final cooking and presentation. Everyone had a hands-on experience chopping, cutting, and cooking. Our chef seared the filet mignon and then placed trays of the filet mignon in special ovens used on the ship to perfectly prepare entrees in minutes per guests’ requests (these ovens are made especially for Viking). This preparation only takes 5-6 minutes in our own home oven at 350 degrees. Our beef was perfectly cooked per request, and divine with the leek fondue and chorizo salsa we had prepared. The dish looked beautiful as well! The Marmite Dieppoise, a creamy and delicious fish stew, had the team happily chopping and dicing, as the mussels were simmering to open in broth and white wine. The vegetables and apples were simmered with mussels and broth until perfectly cooked. Then cream created a beautiful sauce for the chives. This was so delicious garnished with chervil leaves and is a recipe I’ve always wanted to add to my repertoire to prepare for dinner guests. The Baileys Chocolate Mousse with caramelized crushed hazelnuts and fresh raspberries was as delicious as it was beautiful. The ship pastry chef did a full demonstration of the preparation for this sinful ending that was so helpful in explaining how the warm not hot mixture must be mixed and folded for ultimate success. The glazed hazelnut step-by-step directions were very helpful as well. .jpg)
Baileys Chocolate Mousse Our Chef wished us all good appetite, as the sommelier served the wine,.jpg) and we commenced to savor the delicious results of our expertly directed morning food preparation labor. What a fun, educational and delicious all-inclusive activity that I highly recommend to all my fellow travelers on their future Viking Ocean cruise adventures. Many thanks to our chef and pastry chef who were so patient, gracious, and generous in sharing information throughout our French Cooking Class adventure in The Kitchen Table on the Viking Star. Also note that these classes fill up very quickly so get a reservation booked as early as possible. For information visit: www.viking.com. ≈ ≈ ≈ Happy New Year 2024 from Chef/Owner Dario Furlati 
Ca' Dario Cucina Italiana 250 Storke Street Goleta, California 93117 Ca' Dario 1187 Coast Village Road Montecito, California Ca' Dario 37 E. Victoria Street Santa Barbara, California 93101 805-884-9419 cadariosb@gmail.com www.cadariorestaurants.com
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