Untitled Document Home
Chef & Hotel Profile
Publisher's Page
Gift Guide
Travel Adventures
Epicurean Events
Health Minded
Spa Baby Secrets
Book Bites
Culinary Coup
Sense of Style
Kids Kaleidoscope
Tinsletown Tidbits
Radio Show & Links
Contact Us

 Culinary Coup


Star Chefs Shines in Santa Barbara Funk Zone

By Bonnie Carroll


The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910-1968. Since their opening last year they have attracted foodies from far and wide to their stylish indoor/outdoor venue in Santa Barbara arts district, where Executive Chef Jason Paluska delights patrons with his sensational menu items.


The restaurant is always alive with activity, and has a vibe more like New York or Los Angeles than an easy going beach city. Chef Paluska’s plates are stunning in their presentation, and extraordinary flavors. The sauces created by this chef in the preparations of a milieu of menu specialties are a confirmation of his successful Le Cordon Bleu training, along with his career experience with chefs/owners Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope, followed by a Sous Chef position at Michael Mina’a RN74 in San Francisco.


Sharing plates is the plan at The Lark, with dishes designed to beshared by for two or more, and enjoyed with a bottle or glass of wine from their extensive wine list. This family style or group dining agenda is a winner. I observed several groups thoroughly getting into sharing a variety of dishes along with lively conversation, and real foodies thrive on exchanging bites with friends. They also offer a selection of world renowned ale and beer. The special craft cocktails include a delicious Mule, served in a canning jar, which can be enjoyed with or without alcohol.

 Divinely designed deviled eggs, incredible crispy Brussels sprouts or dazzling duck liver mousse provide some unforgettable starters, and the little gems ‘wedge’ salad is a not to missed presentation that is as delicious as it is beautiful! Entrees are many and include dishes like “Mary’s roasted chicken” as well as the chef’s own spin on Ratatouille that is a vegetarian dream dish. The herb roasted sea scallops, paired with Tocai Friulano Palmina “Hanea” 2012, literally melt in your mouth, and the apricot and bourbon glazed pork shank on mustard greens with ancho chili corn bread paired with Curtis Syrah 2012 is falling off the bone magnificent.


 Sommelier’s Brian and Eric of Les Marchands, a fantastic wine purveyor and tasting room located next door, insure patrons the finest wine list selections, not only from outstanding local vintners, but from around the world, including fine dessert wines and digestifs. The Larks beer selection is also quite commendable, and the restaurant staff is extremely food and wine savvy when it comes to making fine pairing suggestions.


Special kudos to Executive Sous Chef/Pastry Chef Nick Flores for the Stonefruit Pavlova dessert of apricot passion fruit cream, whipped white chocolate garnache, and basil that is an exciting portrait in food experience. This picture perfect plate of divine sweetness is so amazing, and provided a memorable ending to an unexpected culinary coup adventure in the Santa Barbara Funk Zone. 


131 Anacapa Street

Santa Barbara

, CA93101



Reservations a Must!






When the NBC peacock first spread its multi-colored feathers in 1956, some programs were available in color — though most Americans had only a black-and-white set.

This year, as NBC broadcasts the 66th Primetime Emmys, color will not only be bursting across HD screens around the world, it will be blazing at the two Emmy balls, where the theme will be “Kaleidoscope of Color.”

“When the 3,000 guests at the Creative Arts Ball and the 4,000 guests at the Governors Ball walk into the West Hall of the L.A. Convention Center, their senses are going to be assaulted with this extraordinary explosion of color. They’ll never have seen anything like it.”

So said Russ Patrick, chair of the Television Academy’s Governors Ball committee and a governor of its public relations branch, when details of the fêtes were previewed for the press July 23 in the lobby of the Academy’s Leonard H. Goldenson Theatre.

“We’re using all kinds of different technologies — laser beams, media-enhanced Versatubes — to fill that room with an extraordinary array of colors,” Patrick continued.

“The first thing you’ll see when you enter will be this gigantic wedding cake–like stage in the middle of the room, which is in constant motion. But the main thing that is going to assault the senses is the riot of color. That’s what’s going to take your breath away.”

It’s no coincidence that those colors — primary and secondary, carried through every element of the décor, from table settings to floral displays to lighting — will be reminiscent of broadcast television’s familiar color bars.

“Our theme this year takes its genesis from the incredible programming available now to Americans and viewers around the world,” Patrick explained. “It’s been said we’re living through a second golden age of television. We are saluting all those creators, as well as the extraordinary range of new technologies.”

Patrick and his committee — vice-chairs Barbara Cassel and Geriann McIntosh and members Scott Boyd, James Pearse Connelly, Edward Fassl and Patricia Messina — have been working for months on every facet of the balls, which will follow the Creative Arts Emmys on August 16 and the Primetime Emmy telecast on August 25.

Producing the balls for the 17th consecutive year is Sequoia Productions. Patrick recalled that when he met Sequoia president Cheryl Cecchetto for lunch in January to begin the planning process, they both had a kaleidoscope theme in mind.

“We looked at each other with disbelief,” Patrick related, “because we had not discussed it previously. The same thought came from both of us.”

Over the subsequent months, the many elements of the complex events fell into place.

“We bill our 2 events — and we’ve never been contradicted, so I’m going to say it’s absolutely true — that our events are the largest annual, formal sit-down dinners in the United States and probably the world,” Patrick said. “And we present our guests with an extraordinary package: lavish décor, superb food, incredible wine.”

The wines, from Beaulieu Vineyard, will include the 2011 Georges de Latour Private Reserve cabernet sauvignon, which this year is marking the 75th anniversary of its release. “I like to call it a bramble patch,” BV winemaker Domenica Totty said of the vintage. “You get a feel of walking through a berry patch in the summertime.”

The evening’s cuisine will be from Patina Restaurant Group, now in its 19th year catering the Emmys.

Patina Executive Chef Alec Lestr

Chefs Gregg Wiele, Alec Lestr and Carlos Enriquez revealed the dishes they have designed, before the media began photographing — and tasting.

The first course will be a grilled peach and heirloom tomato salad.

The main course features filet of beef with artisan grapes, Idaho 90 potato “bone,” zephyr squash, caramelized cipollini and crisp lacinato kale.

For dessert, guests will enjoy a play on chocolate S’mores with Alunga whipped ganache, torched marshmallow fluff, graham crumble and Inaya chocolate pop rocks.

Entertainment will include the Sony recording artist Judith Hill, the Red Hot Band (in a return engagement), String Theory (a hybrid performance ensemble known for its massive harp installations), Extreme Beam (from Emmy-nominated choreographer Fred Tallaksen, a combination of dance and lasers)  and the Debbie Allen Dance Academy.

Returning for the third year to the balls: the Winners Circle, where Emmy winners may have their statuettes engraved while they wait.

“I’m sure it’s extraordinary to be nominated for an Emmy,” Cecchetto said. “I know it’s an honor to win. But can you imagine, within minutes of walking into the Governors Ball, having your Emmy personalized? I think that’s a life-changing experience. And it really adds to this television industry celebratory event.”

Story originally published in Emmy magazine issue no. 6-2014. 

- See more at: http://www.emmys.com/news/academy-news/living-color#sthash.u5maf8ri.dpuf

March 08 | April 08 | May 08 | June 08 | July 08 | August 08 | September 08 | October 08 | November 08 | December 08 | January 09 | February 09 | March 09 | April 09 | May 09 | June 09 | July 09 | August 09 | September 09 | October 09 | November 09 | December 09 | February 10 | January 10 | March 10 | March | April 10 | May 10 | June 10 | July 10 | August 10 | August 11 | September 10 | October 10 | November 10 | December 10 | January 11 | February 11 | March 11 | April 11 | May 11 | June 11 | July 11 | September 11 | October 11 | November 11 | December 11 | January 12 | February 12 | March 12 | April 12 | April | May 12 | June 12 | July 12 | August 12 | September 12 | October 12 | November 12 | December 12 | January 13 | February 13 | March 13 | April 13 | May 13 | June 13 | July 13 | August 13 | September 13 | October 13 | November 13 | November | December 13 | January 14 | February 14 | March 14 | April 14 | May 14 | June 14 | July 14 | August 14 | September 14 | October 14 | November 14 | December 14 | January 15 | February 15 | March 15 | April 13 | April 15 | May 15 | June 15 | July 15 | August 15 | September 15 | October 15 | November 15 | December 15 | January 16 | February 16 | March 16 | April 16 | May 16 | June 16 | July 16 | August 16 | September 16 | October 16 | January 17 | February 17 | November 16 | December 16 | March 17 | April 17 | May 17 | June 17 | July 17 | August 17 | September 17 | October 17 | November 17 | December 17 | January 18 | March 18 | February 18 | April 18 | May 18 | June 18 | July 18 | August 18 | September 18 | October 18 | November 18 | December 18 | January 19 | February 19 | March 19 | February 08 | January 08

December 07
| November 07 | October 07| September 07 | August 07 | July 07 | June 07 | May 07
April 07
| March 07 | February 07 | January 07

December 06
| November 06 | October 06 | September 06 | August 06 | July 06 | June 06 | May 06
April 06
| March 06 | February 06 | July 06

December 05
| November 05 | October 05 | September 05 | August 05 | July 05 | June 05

© 2008 Bonnie Carroll, All Rights Reserved